Pasta in romesco sauce

Ingredients

• Red bell pepper
  600 g

  162 kcal
• Tomato
  400 g

  80 kcal
• Olive oil
  40 g

  359 kcal
• Cashew
  100 g

  600 kcal
• Tomato paste
  150 g

  153 kcal
• Lemon juice
  30 g

  10 kcal
• Salt
  5 g

  0 kcal
• Whole-grain pasta
  400 g

  1460 kcal

Preparation Steps

1. Bake the peppers until blackened. After baking, cover with foil, let it “sweat” and remove the charred skin. Blanch the tomatoes or use a can of tomatoes in their own juice.
2. In a blender, combine all sauce ingredients except tomato paste until smooth. Heat the tomato paste, add the sauce and simmer a little to thicken.
3. Boil pasta according to instructions. You can undercook for 1-2 minutes so that the pasta is better saturated with the sauce. Pour sauce over pasta.