VEGAN ROMESCO ROTINI

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

Ingredients

• 1 lb (454 g) rotini

• 1 cup (250 mL) frozen peas

• 1/4 cup + 2 tbsp (90 mL) unsalted natural (skin-on) whole almonds, toasted

• 1 pkg (200 g) PC plant-based roasted red pepper cashew dip

• 1 cup (250 mL) canned whole plum tomatoes (with juices)

• 1/4 cup (60 mL) olive oil

• 1/2 tsp (2 mL) salt

• 1/4 cup (60 mL) smoked paprika

• 2 tbsp (30 mL) fresh parsley, chopped

CHEF'S

Directions

STEP ONE: Bring 4 litres (16 cups) water to a rapid boil. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, about 8 to 9 minutes, adding frozen peas during the last 2 to 3 minutes of cooking time. Reserving 1-cup cooking liquid, drain.

STEP TWO: Meanwhile, pulse 1/4 cup toasted almonds in a blender on high speed until finely ground. Add cashew dip, tomatoes with juices, oil, salt and paprika. Blend, scraping down the side, until smooth sauce forms. Set aside. Chop remaining 2 tbsp toasted almonds for garnish; set aside.

STEP THREE: Return pasta mixture to saucepan off heat. Stir in sauce and 1/2cup pasta cooking liquid, adding more if necessary to coat pasta and reach desired sauce consistency.

STEP FOUR: Sprinkle pasta with chopped almonds and parsley. ◆ newscanada.com

Nutritional information per serving: calories 450, fat 14 g (2 g of which is saturated), sodium 390 mg, carbohydrates 68 g, fibre 4 g, sugars 6 g, protein 15 g

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