Spaghetti with Mussels, Tricolored Tomatoes and Romesco Cream Sauce

Romesco sauce is a flavourful Spanish-style pesto made with roasted red peppers and almonds. It makes a wonderful addition to pasta sauces and pairs nicely with seafood.

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Prep Time: 20 mins
Cook Time: 25 mins
Serves: 2

Ingredients

Romesco Sauce

  • 2 tbsp Italpasta Extra Virgin Olive Oil
  • 1/3 cup red pepper, jarred, roasted, chopped
  • 2 tbsp almonds, toasted
  • 1 tsp sherry vinegar
  • 1 clove garlic
  • 1 pinch paprika
  • 1 pinch Cayenne Pepper

Instructions

  • Preheat oven to 400°F (200°C).
  • Scrub mussels, if needed, and remove any beards. Discard any mussels with cracked shells or any that do not close when tapped.
  • Toss together grape tomatoes, olive oil, 1 tsp (5 mL) thyme, salt and pepper; bake for 12 to 15 minutes or until blistered. Set aside.
  • Cook pasta according to package directions; drain.
  • Meanwhile, melt butter in Dutch oven or large saucepan set over medium heat; cook shallot and remaining thyme for about 1 minute or until softened. Stir in tomato paste; cook for 1 minute. Stir in wine and cream; bring to boil. Cook for 2 minutes.

Romesco Sauce

  • Meanwhile, in food processor, mix together red peppers, almonds, oil, vinegar, garlic, paprika and cayenne until combined.
  • Stir Romesco sauce into cream sauce; return to boil. Stir in mussels; cover and cook for about 5 minutes or until mussels open. Discard any mussels that do not open.
  • Toss pasta with mussels and sauce. Spoon reserved roasted tomatoes over top; sprinkle with basil.

Notes

Omit cream and substitute tomato sauce for a lighter dish, if desired.

Nutritional Analysis

Calories: 670kcal | Carbohydrates: 59g | Protein: 20g | Fat: 39g | Cholesterol: 65mg | Sodium: 810mg | Fiber: 9g | Sugar: 6g