Romesco Skillet Pasta with Cajun Tofu

Creamy, one-pot romesco sauce pasta with spicy cajun tofu is a 30-minute meal that’s full of amazing flavors! While the pasta and romesco sauce cook together in a single pot, you could have loads of time to make the toothsome, spiced tofu.

That is the pasta of your dreams! A flavorful romesco sauce with hearty noodles of selection topped with Cajun spiced tofu! Romesco sauce is a Spanish pasta sauce with a roasted red pepper base that may also include tomato. It has almonds and many spices, and also you make it within the food processor for a fast, easy, creamy sauce.

On this romesco pasta recipe, I’m pairing the creamy, one-pot pasta with cajun-spiced tofu. It’s an unusual combination that’s just incredible! And it only takes about half an hour, since you may make the tofu while the pasta is cooking.

Why You’ll Love Romesco Sauce Pasta

• flavor-packed food processor sauce
• one-pot meal
• toothsome, cajun-spiced tofu
• gluten-free and nut-free options

More Vegan One Pot Pasta Recipes

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One-Pot Romesco Sauce Pasta

Creamy, one-pot romesco sauce pasta with spicy Cajun tofu is a 30-minute meal that is full of amazing flavors! While the romesco sauce and pasta cook together in a single pot, you could have loads of time to make the toothsome, spiced tofu.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Predominant

Cuisine: Spanish

Servings: 4

Calories: 399kcal

Writer: Vegan Richa

Ingredients

For the romesco-inspired sauce:

• 2 whole red bell peppers roasted – you need to use jarred or you may roast them yourself (see notes)
• 1/2 cup (71.5 g) almonds preferably flippantly toasted after which soaked in warm water
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt

Optional adds to the romesco sauce

• 2 teaspoons sherry vinegar or red wine vinegar, 1/2 teaspoon onion powder ,
• 1 tomato or 2oz fire-roasted tomatoes

For the pasta:

• 2 teaspoons oil
• 1/2 cup (80 g) chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon dietary yeast
• 3 cups (709.76 g) water or stock
• 7 oz (198.45 g) pasta of selection or 5 regular lasagna sheets, broken up
• black pepper to taste

Topping:

• 7 oz (198.45 g) extra firm tofu pressed for at the very least quarter-hour after which sliced into 1/2-inch thick slices
• 2 teaspoons lime juice
• 1 teaspoon cajun spice
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt

Instructions

Make the romesco sauce.

• Add the roasted bell peppers and the remaining of the ingredients to a food processor and process until a rough mixture forms and there aren’t any large chunks of almonds left. Taste and adjust salt if needed.

• Should you like your sauce smoother, you may process it for a couple of more minutes and set the sauce aside.

Make the pasta.

• Heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and an excellent pinch of salt and cook until the onion is translucent. Then add all of the spices and the water and blend well. Then add the pasta and press it into the water. Cover the skillet and cook for 1 2 minutes stirring once in between. Check if the pasta is cooked. Depending in your pasta and stove it ought to be ready between 12-19 minutes.

• Once the pasta is al-dente, switch off the warmth. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and permit the flavors to meld together for a couple of minutes.

Meanwhile, make the tofu topping.

• Press and slice the tofu when you haven’t already then brush the tofu with the lime juice. Mix the spices in a bowl and sprinkle them all around the tofu. You may let it sit and marinate for a while by making it ahead. Or you may grill them instantly.

• Heat up a grill pan or regular skillet over medium-high heat. Add 1-2 teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on each side.

• Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes when you wish. You may also add some flaked salt.

• Store: Store the pasta and tofu individually in a closed container within the fridge for upto 3 days. Reheat within the microwave

Notes

To roast the bell peppers:

• Slice 2 red bell peppers and take away the seeds and stem. Place the sliced side down on a parchment-lined baking sheet. Preheat the oven to 450ºF and place the baking sheet within the oven for 10 minutes. In case your oven has the broil function, broil for 10 minutes. Turn the baking sheet around after 5 minutes. 
• Depending in your oven the bell peppers will begin to blacken eventually so keep watch over them. Once the bell peppers have enough black spots on switch off the broil. 
• Cover the baking sheet with one other baking sheet and let the peppers sit in the new oven for an additional 5-10 minutes to roast. Then remove the baking sheet from the oven and transfer the bell peppers to a bowl. Cover with a plate and permit the peppers to chill down and steam themselves so that they’re easier to peel. Once they’re cool to the touch, remove the peel and use these roasted bell peppers.

Nut-free, use seeds like pumpkin or sunflower seeds.
 

Nutrition

Nutrition Facts

One-Pot Romesco Sauce Pasta

Amount Per Serving

Calories 399
Calories from Fat 126

% Each day Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 689mg30%

Potassium 612mg17%

Carbohydrates 51g17%

Fiber 6g25%

Sugar 7g8%

Protein 16g32%

Vitamin A 2898IU58%

Vitamin C 84mg102%

Calcium 87mg9%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight-reduction plan.

Ingredients and Substitutions

• roasted red peppers – You should utilize jarred or roast them yourself. The recipe notes above have instructions for roasting the peppers. Cooking time doesn’t include roasting the peppers.
• almonds – These make the sauce creamy without dairy! For nut-free, use pumpkin seeds or sunflower seeds.
• dried spices – Smoked paprika, onion powder, and red pepper flakes give the sauce its flavor. For the pasta, you’re using onion powder, garlic powder, and dietary yeast for more flavor and creaminess. The tofu uses cajun spice and smoked paprika to offer it that good, spicy, smoky flavor.
• garlic – Fresh garlic boosts that sauce flavor much more.
• lemon juice – For acidity within the sauce.
• olive oil – Works with the almonds to make a creamy romesco sauce. You’ll also use it to sauté ingredients for the pasta.
• optional sauce ingredients – Sherry or red wine vinegar and tomato bulk out the sauce and balance the flavors. You may omit when you don’t have or don’t eat these ingredients.
• onion – Sautéed onion brings a lot incredible umami to this dish!
• water – To cook the pasta.
• pasta – You should utilize any pasta you want! Even broken up lasagna sheets will work on this recipe for a romesco sauce skillet lasagna.
• tofu – You should definitely press the tofu before you begin prepping to save lots of time.
• lime juice – Adds zing to the tofu.

Suggestions

• Be sure that you press the pasta into the water before covering the pot! The keys to good one-pot pasta are ensuring the pasta is submerged and that you just stir a couple of times during cooking. That can keep the pasta from sticking together and from sticking to the underside of the pan.
• The tofu is most flavorful when you can let it marinate. You may even prep it the night before!

Tips on how to Roast the Red Peppers

You should utilize jarred, roasted bell peppers or roast them yourself.

To roast the bell peppers from scratch, slice two red bell peppers and take away the seeds and stem. Place the sliced side down on a parchment-lined baking sheet. Preheat the oven to 450º F and place the baking sheet within the oven for 10 minutes. In case your oven has the broil function, broil for 10 minutes. Turn the baking sheet around after five minutes. 

Depending in your oven the bell peppers will begin to blacken eventually so keep watch over them. Once the bell peppers have enough black spots on switch off the broil. 

Cover the baking sheet with one other baking sheet and let the peppers sit in the new oven for an additional five to 10 minutes to roast. Then remove the baking sheet from the oven and transfer the bell peppers to a bowl.

Cover with a plate and permit the peppers to chill down and steam themselves so that they’re easier to peel. Once they’re cool to the touch, remove the peel and use these roasted bell peppers.

Tips on how to Make Romesco Pasta

First, make the romesco sauce within the food processor.

Add the roasted bell peppers and the remaining of the ingredients to a food processor and process until a rough mixture forms and there aren’t any large chunks of almonds left. Taste and adjust salt if needed. 

Should you like your sauce smoother, you may process it for a couple of more minutes and set the sauce aside.

To make the pasta, heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and an excellent pinch of salt and cook until the onion is translucent.

Then add all of the spices and the water and blend well.

Add the pasta and press it into the water. Cover the skillet and cook for 12 to fifteen stirring once in between. Check if the pasta is cooked. Depending in your pasta and stove it ought to be ready between 13 to 18 minutes. 

Once the pasta is al-dente, switch off the warmth. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and permit the flavors to melt together for a couple of minutes.

Meanwhile, make the tofu topping. Press and slice the tofu when you haven’t already then brush the tofu with the lime juice.

Mix the spices in a bowl and sprinkle them all around the tofu. You may let it sit and marinate for a while by making it ahead. Or you may grill them instantly.

Heat up a grill pan or regular skillet over medium-high heat. Add one to 2 teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on each side.

Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes when you wish. You may also add some flaked salt.

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