Pimiento Romesco Pasta with caramelized black mushrooms (Vegan & Gluten free)

This makes a wondeful quick lunch, if you don’t have pimiento peppers, they can be replaced with shishito peppers for the slightest bit of heat.

Makes 4 servings

  • 340gr of gluten free/vegan pasta
  • Vegan cheese, grated

>Pimiento Romesco Sauce:

  • 4 pimiento peppers
  • 1/2 onion, cut into wedges
  • 2 roasted garlic cloves
  • 1/3 cup of olive oil
  • 1/2 cup of toasted walnuts
  • 2 teaspoons of tomato paste
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1 tablespoon of apple cider vinegar
  • 1/4 cup of basil, chopped
  • A pinch of salt

>Caramelized Black Mushrooms:

  • 15gr of dried black mushrooms
  • 1/3 cup of balsamic vinegar
  • 2 tablespoons of brown sugar


>For the Romesco sauce:
-Preheat oven to 200C.
-Cut peppers in half and place on a sheet pan with onion wedges. Drizzle with a little oil and toast for 30 min.
-Place all the ingredients in a blender or food processor and pulse until combined.

>For the pasta:
-Fill a large pot with water and bring to a boil. Cook pasta according to package directions.
-Drain pasta in a colander. Set aside.

> For the Mushrooms:
-Place dried mushrooms in a bowl of warm water for 30 min to rehydrate.
-Meanwhile, make the glaze. In a nonstick skillet, place vinegar and brown sugar on medium heat.
-Stir with a wooden spoon and cook until sugar is dissolved.
-When the mushrooms are rehydrated, cut into strips and toss with the glaze until coated.

>To serve:
-Add the Romesco sauce to the pasta and mix until well coated.
-Add the caramelized mushrooms and top with your desired cheese.

You've done it!

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