Orecchiette with Sunflower Seed Romesco
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Orecchiette with Sunflower Seed Romesco and broccoli comes together in just 20 minutes for a speedy, vegan pasta. Make-ahead friendly and delicious served warm or at room temperature.
  • 1 lb. dry orecchiette pasta
  • 12 oz. baby broccoli or broccoli rabe, cut into 2- to 3-inch pieces
  • 1 (12-oz.) jar roasted red peppers, drained
  • ½ cup roasted sunflower seeds
  • 2 Tbsp. tomato paste
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 1 tsp. smoked paprika
  • ¼ tsp. crushed red pepper flakes or cayenne pepper
  • ¼ cup fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • Sea salt and black pepper to taste
  1. Cook pasta according to package instructions in a large pot of salted water. During final 5 minutes, add broccoli to pot. Reserve ½ cup pasta water, and drain remaining. Return cooked pasta and broccoli to pot.
  2. Meanwhile, prepare sunflower seed romesco by combining roasted red peppers, sunflower seeds, tomato paste, lemon zest and juice, garlic, smoked paprika, red pepper flakes, and parsley in a high power food processor or blender. Blend on high speed, gradually streaming in olive oil, until smooth. Season to taste with salt and pepper.
  3. Pour romesco sauce into pot with pasta and broccoli; toss to combine. Gradually stream in reserved pasta water, tossing continuously, until pasta sauce appears glossy. Serve warm or at room temperature.
Recipe by Dishing Out Health at https://dishingouthealth.com/orecchiette-with-sunflower-seed-romesco/