Easy Romesco Sauce

with Spaghetti and Eggplant
Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.
480 Reviews
Cals 840 · Prot 28 · Carbs 123 · Fat 28
Quick & Easy
Vegan
Try Hello Chef Now
20 min
Easy Romesco Sauce with Spaghetti and Eggplant
Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.
480 Reviews
Cals 840 · Prot 28 · Carbs 123 · Fat 28
Quick & Easy
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Veggies
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Pasta
Spaghetti 10*
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 2*
40 Grams
White almonds 2*
40 Grams
Red vinegar
22 ML
Vegetable stock cube
0.5 Piece
Chipotle powder
2 Grams
To serve
Fresh basil
15 Grams

Allergens

*10 Wheat, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast eggplant

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.
Cook spaghetti

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.
Make romesco

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).
Serve

4 Serve

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