Romesco is a hearty nut and red pepper-based sauce that originates from the Catalonia region of Spain. It’s packed with earthy, smoky flavors. The rich, creamy mouthfeel is thanks to the almonds.
One of the first oil-free sauces I made was this Quick And Easy Romesco Sauce.
It’s like pesto, but with tomatoes and bell peppers instead of basil.
Whether you use it as a dressing, sauce, spread, or dip, this condiment will always boost the flavor of your dish.
Traditionally romesco sauce is served with fish, but we prefer to serve it with healthier and more compassionate plant-strong dishes, like this recipe for Romesco Sweet Potato Noodles & Collard Ribbons.
The sweet potato noodles and collard greens are mild in flavor, but they’re perfect for balancing the robust romesco sauce.
Whether you want to reduce the amount flour in your diet, or you just know how yummy veggie noodles are, this is an excellent alternative to traditional flour-based pasta.
Try it out, and I bet you’ll also enjoy twirling your fork in the curled mixture of sweet potato collard greens!
Just like my previous ventures of making flour-free alternatives to conventional flour-based recipes (i.e., pasta, bread), this was surprisingly delightful!
Even though I know how good plant foods taste, I’m still impressed by how much I prefer the plant-based flour-free twists compared to their traditional counterpart.
I know part of it is the vibrant flavor of whole fresh plants, but the second half is understanding and experiencing how good the plant foods make me feel.
Nothing tastes as good as healthy feels!
Now it’s your turn to try this flour-free pasta!
Make sure to come back here and let me know what you think below. Do these sweet potato noodles make the cut for you? Can well-prepared veggie noodles satisfy your desire for pasta?
Recipe by Katie Mae
Makes 4 servings | Ready in 25 minutes | Stores 5 days in fridge
1 large OR 2 small red bell peppers, deseeded
1 cup fire-roasted tomatoes, no salt added
½ cup water
¼ cup plain almonds OR 2 tablespoons unsweetened almond butter
½ tablespoon garlic granules
½ tablespoon onion granules
¼–½ teaspoon red pepper flakes (or more to taste)
2 sweet potatoes, spiralized into noodles (about 1 lb)
1 tablespoon lime juice (½ lime, juiced)
4–6 collard leaves, thinly sliced into ribbons
2 tablespoons sliced almonds for garnish
freshly ground black pepper
- In a blender, combine the red pepper, fire-roasted tomatoes, water, almonds, garlic and onion granules, and red pepper flakes. Blend until you have a creamy sauce. Set aside.
- Add 1 to 2 inches of water and a steam basket to a pot over medium heat. Cover and bring the water to a boil. Add the collard greens and steam for 5 minutes, or until they are soft and bright green.
- Add the spiralized sweet potato noodles and the romesco sauce to a large sauté pan over medium heat. Cover and let it cook for 5 to 10 minutes until the sweet potatoes are cooked to your liking. Stir occasionally for even cooking and to prevent burning. If the pan gets too dry before the sweet potatoes are cooked add a tablespoon more water as needed.
- Once the sweet potatoes are done, turn off the heat and gently stir in lime juice.
- To serve, use tongs to lay collards across the plate and then top with pasta, vice versa.