Creamy Romesco & Roasted Cauliflower Penne


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Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

Romesco is a bold, smoky, tangy sauce originating from Spain. I like to make mine with whole almonds and home-roasted red peppers (how-to on the following page) or roasted red peppers packed in water. Paired with simple roasted cauliflower and whole grain or legume-based pasta, you have an easy yet elegant meal. If you like a really saucy pasta, double the sauce! Serve this on its own or with a simple side salad.