Penne with Romesco Sauce
Penne with Romesco Sauce might be just the European recipe you are searching for. One portion of this dish contains roughly 13g of protein, 12g of fat, and a total of 391 calories. This vegan recipe serves 4. A mixture of penne pasta, sherry vinegar, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place bell pepper halves, skin sides up, on a baking sheet coated with cooking spray; flatten with hand. Broil 15 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand until cool. Peel and chop.
Cook pasta according to package directions, omitting salt and fat.
Rub both sides of bread with garlic halves; brush with oil. Mince garlic; set aside.
Heat a small skillet over medium-high heat; add bread. Cook 45 seconds per side or until lightly brown.
Combine bell peppers, bread, garlic, almonds, vinegar, and crushed red pepper in a food processor. Process until smooth.
Combine pasta and sauce in a large bowl; toss gently to coat.