One Pot Romesco Sauce Pasta

Creamy, one-pot romesco sauce pasta with spicy cajun tofu is a 30-minute meal that’s packed with amazing flavors! While the pasta and romesco sauce cook together in a single pot, you have plenty of time to make the toothsome, spiced tofu.

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This is the pasta of your dreams! A flavorful romesco sauce with hearty noodles of choice topped with Cajun spiced tofu! Romesco sauce is a Spanish pasta sauce with a roasted red pepper base that can also include tomato. It has almonds and plenty of spices, and you make it in the food processor for a quick, easy, creamy sauce.

In this romesco pasta recipe, I’m pairing the creamy, one-pot pasta with cajun-spiced tofu. It’s an unusual combination that is just incredible! And it only takes about half an hour, since you can make the tofu while the pasta is cooking.

Why You’ll Love Romesco Sauce Pasta

• flavor-packed food processor sauce
• one-pot meal
• toothsome, cajun-spiced tofu
• gluten-free and nut-free options

More Vegan One Pot Pasta Recipes

Recipe Card

Ingredients and Substitutions

• roasted red peppers – You can use jarred or roast them yourself. The recipe notes above have instructions for roasting the peppers. Cooking time doesn’t include roasting the peppers.
• almonds – These make the sauce creamy without dairy! For nut-free, use pumpkin seeds or sunflower seeds.
• dried spices – Smoked paprika, onion powder, and red pepper flakes give the sauce its flavor. For the pasta, you’re using onion powder, garlic powder, and nutritional yeast for more flavor and creaminess. The tofu uses cajun spice and smoked paprika to give it that good, spicy, smoky flavor.
• garlic – Fresh garlic boosts that sauce flavor even more.
• lemon juice – For acidity in the sauce.
• olive oil – Works with the almonds to make a creamy romesco sauce. You’ll also use it to sauté ingredients for the pasta.
• optional sauce ingredients – Sherry or red wine vinegar and tomato bulk out the sauce and balance the flavors. You can omit if you don’t have or don’t eat these ingredients.
• onion – Sautéed onion brings so much incredible umami to this dish!
• water – To cook the pasta.
• pasta – You can use any pasta you like! Even broken up lasagna sheets will work in this recipe for a romesco sauce skillet lasagna.
• tofu – Be sure to press the tofu before you start prepping to save time.
• lime juice – Adds zing to the tofu.

Tips

• Make sure you press the pasta into the water before covering the pot! The keys to good one-pot pasta are making sure the pasta is submerged and that you stir once or twice during cooking. That will keep the pasta from sticking together and from sticking to the bottom of the pan.
• The tofu is most flavorful if you can let it marinate. You can even prep it the night before!

How to Roast the Red Peppers

You can use jarred, roasted bell peppers or roast them yourself.

To roast the bell peppers from scratch, slice two red bell peppers and remove the seeds and stem. Place the sliced side down on a parchment-lined baking sheet. Preheat the oven to 450º F and place the baking sheet in the oven for 10 minutes. If your oven has the broil function, broil for 10 minutes. Turn the baking sheet around after five minutes. 

Depending on your oven the bell peppers will start to blacken sooner or later so keep an eye on them. Once the bell peppers have enough black spots on switch off the broil. 

Cover the baking sheet with another baking sheet and let the peppers sit in the hot oven for another five to 10 minutes to roast. Then remove the baking sheet from the oven and transfer the bell peppers to a bowl.

Cover with a plate and allow the peppers to cool down and steam themselves so that they are easier to peel. Once they are cool to the touch, remove the peel and use these roasted bell peppers.

How to Make Romesco Pasta

First, make the romesco sauce in the food processor.

Add the roasted bell peppers and the rest of the ingredients to a food processor and process until a coarse mixture forms and there are no large chunks of almonds left. Taste and adjust salt if needed. 

If you like your sauce smoother, you can process it for a few more minutes and set the sauce aside.

To make the pasta, heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and a good pinch of salt and cook until the onion is translucent.

Then add all the spices and the water and mix well.

Add the pasta and press it into the water. Cover the skillet and cook for 12 to 15 stirring once in between. Check if the pasta is cooked. Depending on your pasta and stove it should be ready between 13 to 18 minutes. 

Once the pasta is al-dente, switch off the heat. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and allow the flavors to melt together for a few minutes.

Meanwhile, make the tofu topping. Press and slice the tofu if you haven’t already then brush the tofu with the lime juice.

Mix the spices in a bowl and sprinkle them all over the tofu. You can let it sit and marinate for some time by making it ahead. Or you can grill them right away.

Heat up a grill pan or regular skillet over medium-high heat. Add one to two teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on both sides.

Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes if you wish. You can also add some flaked salt.

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