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Romesco Rigatoni with Vegan Cheese and Basil

Mixing our romesco sauce with canned tomatoes is our favorite hack for getting a slow-cooked flavored sauce that comes together in mere minutes. Vegan parm adds a creamy, salty touch in this super easy, twenty-minute vegan dinner.

Chef Tip: Starchy pasta water will help bring the sauce together and perfectly coat your pasta

Ingredients

Steps

STEP 1

Cook your rigatoni according the package instructions, making sure the pasta is al dente. When pasta is cooked, reserve 1 cup of pasta water, then drain and return to pot

STEP 2

In a small pot, simmer your tomato sauce with half a pouch of Haven’s Kitchen Red Pepper Romesco sauce

STEP 3

Add your tomato romesco sauce to your cooked rigatoni, and add ½ cup of pasta water. Simmer until fully coated with sauce. If the pasta is too dry, add more of the pasta water. Season with salt and pepper

STEP 4

Stir in some of your vegan parmesan cheese and place into a large serving bowl

STEP 5

Garnish with a drizzle of more romesco sauce, a sprinkling of vegan parmesean cheese, and fresh basil

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
One-Time Purchase — $39.00
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This recipe is also great with our Zippy Chili Harissa and Herby Chemichurri sauce.

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