We just got home from a very wet camping trip on the Olympic Peninsula. Are we all in agreement that the best part of any camping trip is the first shower after you get home? Followed closely of course by the first delicious home cooked meal made in a real kitchen. This Romesco Pasta is just a bit luxurious, but not so difficult that it would be too much to make on a weeknight, or after a busy day.
For this dish, we toss bucatini pasta and roasted cauliflower in Romesco, a sauce made from roasted red peppers and almonds. Then we top the pasta with crispy leeks, toasted pine nuts, and Pecorino Romano cheese. This pasta brings restaurant quality dining to your kitchen table!
Recipe Notes
Of course, if the fried leeks and toasted pine nuts make this recipe too fussy for you, feel free to omit them. If you have the time though, I’d recommend adding them for they do really elevate this pasta. Or at least trying one of the two!
For cheese, if you don’t have Pecorino Romano, you can substitute freshly grated Parmesan instead. Or if you really want to shake things up, try topping this Romesco pasta with ricotta salata! I actually did this with some of the leftover pasta and it was pretty incredible. I know ricotta salata can be difficult to find in many grocery stores, but if you happen to have a wedge on hand try it out!
You’ll have a bit extra romesco after using what you need for the pasta. I like to use it as a dip for carrot sticks. You can also use it as a sauce for roasted veggies or grilled meats. No judgement if you choose to just eat it straight by the spoonful.
I served this pasta with this Kale and Brussels sprouts salad from Epicurious, though this would also go great alongside a traditional Caesar or your favorite green salad. I’d also recommend serving this with some homemade focaccia if that’s your thing (it’s definitely my thing).
Related Recipes
For another hearty pasta perfect for warmer weather, try this Summer Pasta with Yellow Squash and Sun Dried Tomatoes. It’s a great way to use up yellow squash from your garden if you have it on hand!
If you’re looking for more recipes suited for spring and summer, give this Halloumi Salad with Cilantro Jalapeño Vinaigrette a try! This bright salad features strawberries, radishes, and pan fried halloumi.
After dinner, if you want a refreshing dessert, check out these Vegan Raspberry Chocolate Cheesecake Bars. They keep really well frozen, so make them a head of time for a sweet treat at the end of a warm summer day.
Romesco Pasta with Bucatini and Roasted Cauliflower
Ingredients
Romesco
- 16 ounce jar roasted red peppers drained
- ½ cup roasted salted almonds
- ¼ cup jarred sun dried tomatoes drained
- ¼ cup fresh parsley
- 4 cloves garlic
- 1 tablespoon red wine vinegar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon paprika
- ½ cup extra virgin olive oil
Pasta
- 1 pound bucatini pasta
- ¼ cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1 leek cleaned and thinly sliced
- ½ cup grated pecorino cheese plus more to top
- 1 small head cauliflower cut into florets
- 1 tablespoon chopped parsley to garnish
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425° F. Toss cauliflower with 1 tablespoon olive oil, and season with salt and pepper. Spread on a medium baking sheet and roast for 30 minutes, tossing halfway through, until very tender and well browned in spots.
- Meanwhile, make the sauce by combining all the romesco ingredients in a blender and blending until smooth.
- Heat a large skillet over medium heat. Add the pine nuts and cook until golden brown and toasted, about 5 minutes. Remove nuts from the pan and set aside.
- In the large skillet over medium heat, add 2 tablespoons olive oil. Once oil is hot, add sliced leeks. Cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the oil and place on a paper towel lined plate. Sprinkle with salt, and set aside.
- Cook the pasta until al dente according to package instructions in a large pot of salted water. Before draining, reserve one cup of pasta water.
- Add the pasta back to the pot. Add about 2 cups of the romesco, one half cup of pasta water, roasted cauliflower, and pecorino. Stir until combined, and adjust salt to taste.
- Serve the pasta topped with crispy leeks and pine nuts. Top with additional grated pecorino and chopped parsley.
I didn’t include the pine nuts, but it was still really tasty