The star of this dish is the Romesco sauce, a red pepper-based flavor bomb the coats the noodles in creamy, nutty, milder-than-marinara sauce that you’ll want to drink!!
To make this recipe #whole30approved, double the butternut squash “noodles” and omit the chickpea spaghetti. In lieu of parmesan, sub in nutritional yeast for a yummy, salty bite!
Red Pepper Pasta
- ½ box chickpea spaghetti pasta, I like Banza pasta
- 2 cups butternut squash “noodles”, prepackaged
- 4 links chicken sausage, sliced
- grated parmesan
- 1 5-oz. jar roasted red peppers
- 1 cup raw almonds
- juice from 1/2 lemon
- 5 plum tomatoes, canned
- 3 cloves garlic, minced
- 2 tbs. chopped flat leaf parsley
- 4-6 tbs. olive oil
- pinch of salt
- Start by combining all of the ingredients for the Romesco sauce except for the olive oil together in a food processor, pulsing to combine. Slowly add in 2 tbs. olive oil at a time until sauce is smooth and cohesive (I ended up using 4 tbs. total!). Place sauce into refrigerator until ready to combine with pasta.
- On the stovetop, boil water if you’re using chickpea or regular pasta noodles. Salt water when boiling and add pasta, cooking according to the package instructions.
- Heat a medium skillet over medium heat and spray with cooking spray. Add sliced chicken sausage disks in one layer and cook each side for 2-3 minutes until golden. Remove from pan, add a little more cooking spray, and sauté butternut squash noodles until soft, about 4-5 minutes.
- Combine both types of noodles, Romesco sauce, chicken sausage and parmesan cheese in serving bowl! Top with more cheese and serve warm or at room temp.