Easy Romesco Sauce

with Spaghetti and Eggplant

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vegan
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Instructions

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1 Roast eggplant

Chop the eggplant into small, bite-sized pieces. Heat a pan over a medium high heat with a generous drizzle of oil. Once hot, add the eggplant and a pinch of salt. Fry for 10-12 min until the eggplant is golden and cooked through.

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2 Cook spaghetti

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

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3 Make romesco

Meanwhile, peel and mince the garlic. Add the roasted peppers, sun dried tomatoes, garlic, olive oil, cashew nuts, almonds, red vinegar, crumbled stock cube and a pinch of chipotle (spicy!) to a food processor. Blend until smooth (add a splash of water if needed). 

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4 Serve

Toss the cooked spaghetti in the romesco sauce. Top with the eggplant and fresh basil leaves.

Tips for fussy eaters

This one's easy to love. Swap the eggplants for beans or chicken!

Pro tip

Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!

Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.

Cooking Time: 20 min

Equipment Required: Food processor

Cals 768 · Prot 26 · Carbs 119 · Fat 22

Dairy-Free

Ingredients

Number of people

Veggies

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp

Pasta

Spaghetti 250 Grams
Salt 0.5 Tsp
Garlic cloves 1 Piece
Roasted peppers 150 Grams
Sun dried tomatoes 60 Grams
Olive oil 4 Tbsp
Cashew nuts 40 Grams
White almonds 40 Grams
Red vinegar 22 ML
Vegetable stock cube 0.5 Piece
Chipotle powder 2 Grams

To serve

Fresh basil 15 Grams

Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.

Cooking Time: 20 min

Equipment Required: Food processor

Cals 768 · Prot 26 · Carbs 119 · Fat 22

Dairy-Free

Instructions

photo

1 Roast eggplant

Chop the eggplant into small, bite-sized pieces. Heat a pan over a medium high heat with a generous drizzle of oil. Once hot, add the eggplant and a pinch of salt. Fry for 10-12 min until the eggplant is golden and cooked through.

photo

2 Cook spaghetti

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

photo

3 Make romesco

Meanwhile, peel and mince the garlic. Add the roasted peppers, sun dried tomatoes, garlic, olive oil, cashew nuts, almonds, red vinegar, crumbled stock cube and a pinch of chipotle (spicy!) to a food processor. Blend until smooth (add a splash of water if needed). 

photo

4 Serve

Toss the cooked spaghetti in the romesco sauce. Top with the eggplant and fresh basil leaves.

Tips for fussy eaters

This one's easy to love. Swap the eggplants for beans or chicken!

Pro tip

Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!

Ingredients

Number of people

Veggies

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp

Pasta

Spaghetti 250 Grams
Salt 0.5 Tsp
Garlic cloves 1 Piece
Roasted peppers 150 Grams
Sun dried tomatoes 60 Grams
Olive oil 4 Tbsp
Cashew nuts 40 Grams
White almonds 40 Grams
Red vinegar 22 ML
Vegetable stock cube 0.5 Piece
Chipotle powder 2 Grams

To serve

Fresh basil 15 Grams
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