A simple and satisfying dinner that can be changed up to suit whatever you’re craving. The sauce is punchy and delicious. Full of flavour from roasting the veg and the texture means it coats the pasta beautifully.

Romesco sauce has so many variations and this one has a combination of tomato and capsicums because it creates my favourite balance of flavours. If you’re gluten free use your preferred bread.

I love that there’s almonds in this sauce as not only does it help create that great texture it also adds nutrients to the meal. I like to throw a handful of baby spinach in to also up the vegetable content but really any green will do. The sauce can be made ahead of time and will keep for at least a fw days in the fridge. You can use as a salad dressing and a dip as well as this pasta.

As always feel free to change things up to suit you! Want to add some shredded chicken, go for it? Some fresh peas? Why not! Want to use parmesan because it’s what you have? Perfect, it’ll still taste great.

I use spelt spaghetti as I like the texture and flavour and it’s easier on my tummy. Use your favourite.

Serves 4

Ingredients

400g spelt spaghetti

2 cups baby spinach

100g buffalo mozzarella

Romesco Sauce

2 tomatoes

2 red capsicums

1 tbs olive oil

4 coves garlic

2 slices crusty sourdough

1/3 cup roasted almonds

2 Tbs red wine vinegar

1 tsp smoked paprika

sal to taste

Directions

Preheat oven to 180 degrees celsius.

Cut the capsicums in half so you have a top and bottom, stand these up in a small baking dish that will snugly fit these and the two tomatoes. Dot the garlic cloves , skin on around the tomatoes and capsicums then drizzle over the olive oil.

• Roast for approximately 30 minutes or until the capsicum skin has begun to colour and blister and the tomatoes and garlic are soft. Allow to cool until you can touch the capsicum to remove the skins of both the capsicum and garlic and discard them.

Place all sauce ingredients in a food processor or blender and process until well combined but there’s still some texture.

Cook pasta according to directions. Drain and toss with about 3/4 of a cup of sauce adding more or less to your liking. Scatter with mozzarella and spinach and serve.

HH. x