Fusilli With Romesco Sauce

Romesco, of Spain, is a yummy and versatile vegan sauce that can be served with any number of foods. Here, I added it to fusilli rice pasta

To make romesco sauce, start by roasting some plum tomatoes and red peppers. Cover a baking sheet with aluminum foil, then spread some olive oil on it. Halve the tomatoes and peppers, place them on the tray, and roast at  425 degrees until they are cooked through and a little charred. Take them out of the oven and let them cool, then peel the skins off the vegetables. Next, grind some almonds and/or hazelnuts (I used both) with a few cloves of roasted or raw garlic (I used raw) in the food processor. Add the roasted tomatoes and peppers, and a little olive oil and sea salt, and give them a whirl until everything comes together as a grainy paste . If the sauce seems too thick, thin it out with a little water.

In this vegan dish, I mixed the romesco with the pasta, and added some kalamata olives, steamed asparagus, and sauteed mushrooms.