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Ingredients:
4 whole roasted red pepper (can make your own or use canned)
4 sun dried tomatoes
¼ cup extra virgin olive oil
250g Firm tofu
¾ cup toasted cashews or almonds
4 tbsp nutritional yeast
1 tbsp smoked paprika
156mL tomato paste
1 tbsp sherry vinegar or 1 lemon squeeze
¼ tsp asafoetida powder
⅓ to ¾ cup soy milk (depending on how thick you like the sauce) Handful of parsley
tsp dried oregano
1 tbsp pesto (homemade or store bought)
Black pepper and salt to taste
400g pasta (catelli smart or your local whole grain pasta) cooked as per pasta direction
Optional: top with your favourite roasted veggies
Directions:
In a high speed blender combine all sauce ingredients until completely smooth. Can heat up Romesco sauce further on stove top prior to mixing with pasta.
Cook pasta as per directions. Pour sauce on top of pasta. Enjoy!