Easy Romesco Sauce

Name: Easy Romesco Sauce with Spaghetti and Eggplant
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Eggplant; 1 Tbsp of Olive oil; 1 Tsp of Salt; 250 Grams of Spaghetti; 1 Tsp of Salt; 1 Piece of Garlic cloves; 150 Grams of Roasted peppers; 60 Grams of Sun dried tomatoes; 4 Tbsp of Olive oil; 40 Grams of Cashew nuts; 40 Grams of White almonds; 22 ML of Red vinegar; 1 Piece of Vegetable stock cube; 2 Grams of Chipotle powder; 15 Grams of Fresh basil

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Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.

73 Reviews

Cals 745 · Prot 28 · Carbs 101 · Fat 25

Quick & Easy

Vegan

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Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.

73 Reviews

Cals 745 · Prot 28 · Carbs 101 · Fat 25

Quick & Easy

Vegan

Ingredients

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 1*2*

40 Grams

White almonds 2*

40 Grams

Red vinegar

22 ML

Vegetable stock cube 15*

0.5 Piece

Chipotle powder

2 Grams

To serve

Fresh basil

15 Grams

Allergens

*10 Wheat, *1 Peanuts, *2 Tree Nuts, *15 Celery

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3115 / 745
Fats (g)	24.6
of which saturated (g)	3.4
Carbohydrates (g)	101
of which sugars (g)	12.8
Fibers (g)	18.3
Proteins (g)	28.3
Salt (g)	0.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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).