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