Vegan Spicy Kale and Romesco Pasta (2024)

September 26, 2017 by Lauren Hartmann 44 Comments

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Greens and carbs! These are a few of my favorite things!

Romesco sauce is one of my all time favorite things! It goes amazingly well on almost any protein or vegetable. It also makes the most delicious pasta sauce! It compliments greens beautifully well, also. Making this a totally healthy, filling and completely perfect dish! The spicy kale, the rich and thick sauce and the carby delicious pasta is one of my new go to meals. Made in no time! This vegan spicy kale and romesco pasta is the best pasta!

This romesco sauce is made in 2 minutes in a food processor, and then simply heated on low until nice an hot and bubbly. In the mean time, just cook your pasta of choice and saute some kale in olive oil, garlic, red pepper flakes and some nice sea salt! Quick, easy and a great healthy meal for any night of the week!

Romesco sauce has a very unique flavor, so much depth and there is nothing like it! Tomatoes, roasted red peppers, garlic, parsley, lemon, thickened by almonds and a slice of bread. It blends up in no time, and is so insanely scrumptious!

Kale is one of my favorite veggies to use in pasta. Have you tried adding sauteed kale to pasta and then any sauce, really? I feel really good about myself, because, ya know, it’s healthy and stuff. However, it is also freaking delicious! Greens and carbs generally create my favorite meals!

Easy, unique, this vegan spicy kale and romesco pasta is my jam! A little smoky, a little spicy, and all the good things! I hope you enjoy this majorly delish pasta dish! I am a firm believer that you can never have too many pasta dish recipes in your repertoire!

Vegan Spicy Kale and Romesco Pasta

Print Recipe

Sauteed spicy kale and quick romesco sauce tossed with pasta!

Course Main Course

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Author Lauren Hartmann

Ingredients

Romesco Sauce

4 Small Roma tomatoes
2-3 Roasted red peppers
3 Cloves of Garlic
1 C. Almonds, raw
1 Slice of Bread, vegan
2 Tbsp. Parsley
1 Tbsp. Lemon juice
2 Tbsp. Olive oil
1 tsp. Smoked paprika
Salt and Pepper to taste

For the pasta

1 Tbsp. Olive oil
2 Cloves of Garlic, chopped
3 C. Kale, chopped
1 tsp. Red pepper flakes
1/2 tsp. Salt
1 Box Pasta of choice

Instructions

Start heating water for the pasta. Cook according to package instructions.
Then make the romesco sauce. Place all the sauce ingredients into a food processor or blender. Blend on high, scraping the sides down as needed until the sauce is nice and smooth. May take a few minutes.
Now add the sauce to a small sauce pan, heat on low. Stirring occasionally until the sauce has cooked and is nice and hot and bubbly. 5-10 minutes.
While the sauce is heating and pasta is cooking. Saute the kale. Heat the olive oil in a non stick pan on medium high, then add the garlic and kale. Then the red pepper flakes and salt. Saute for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat.
When the pasta is ready. drain and return to the pot, then add the kale and romesco sauce. Toss to coat the pasta in the sauce. Serve immediately!

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Reader Interactions

Comments

Jo from yummyvege
September 27, 2017 at 3:27 pm
Romesco is one of my favourite sauces, think i should make It more often. With pasta sounds great!
Reply
- Lauren Hartmann
  September 27, 2017 at 5:10 pm
  It is soooo good with pasta!
  Reply
whetherveganornot
October 14, 2017 at 11:15 pm
Goodness this sounds incredible! I’m totally adding it to my menu next week.
Reply
- Lauren Hartmann
  October 14, 2017 at 11:19 pm
  Yay! It’s one of my favorites!
  Reply
  - Nisha Bhela
    See Also
    Instant Pot Chickpea Curry with Spinach and Tomatoes Peach and chickpea curry, 22p [VG/V/DF/GF]Tasty Homemade Ramen Bowl Recipes - Peas and Crayons Spanish Beans with Tomatoes
    February 20, 2019 at 1:12 am
    I have allergies to nuts. What can I substitute the almonds with? Or can it be ommited? Thanks
    Love all your recipes!!
    Reply
    - Lauren Hartmann
      February 20, 2019 at 1:41 pm
      I can’t really think of a great replacement. So I would just try omitting them. I think it will still taste delicious!
      Reply
    - eh
      January 3, 2022 at 5:47 pm
      
      I have a nut allergy too. I added oats to add a nutty flavor and it was delicious. 🙂
      Reply
Erika
October 29, 2017 at 10:50 pm
Great recipe! I made this for dinner and we really enjoyed it. Even my two year old! It’s a great alternative to a basic tomato sauce.
Reply
- Lauren Hartmann
  October 30, 2017 at 12:17 pm
  Yes! I am so happy to hear that!
  Reply
Angie
November 4, 2017 at 7:08 am
For the roasted red pepper, what kind of red pepper? And do you roast them yourself? Thanks!
Reply
- Lauren Hartmann
  November 4, 2017 at 10:25 am
  I just use canned or jarred roasted red peppers. I generally use Trader Joe’s brand. You can totally roast them yourself if you want, I just like use ones from a jar as a time saver!
  Reply
  - Genie
    January 4, 2020 at 2:28 am
    I was going to ask this same question but now, since you’ve answered, I’d like to expand on that. In the recipe you said 2-3 roasted peppers. If you use the jarred how many pieces are you using? I too have the Trader Joes Roasted Peppers. TIA
    Reply
    - Lauren Hartmann
      January 6, 2020 at 12:44 pm
      I think generally when I use the jarred ones from Trader Joe’s I just use the whole jar. It seems to be about the equivalent of 2-3 whole peppers.
      Reply
Chai
November 7, 2017 at 4:53 am
I made some tonight and it tastes AMAZING!
Reply
- Lauren Hartmann
  November 7, 2017 at 2:47 pm
  Yay! So happy to hear it!
  Reply
Simon
March 21, 2018 at 4:55 pm
How much is the 1 C. Almonds? I’d that 1 cup?
Reply
- Lauren Hartmann
  March 21, 2018 at 5:02 pm
  Yes, C. Stands for cup.
  Reply
  - Simon
    See Also
    Chickpea Soup - The Plant Based School
    March 21, 2018 at 2:07 pm
    Great thanks! Going to give it a go tonight! Thanks!
    Reply
    - Lauren Hartmann
      March 21, 2018 at 6:30 pm
      No problem!! I hope you enjoy!
      Reply
Megan
March 21, 2018 at 11:41 pm
This sounds so good! Just to clarify the red pepper portion, does the recipe call for 2-3 slices of roasted red pepper or 2-3 whole roasted peppers? Thanks!
Reply
- Lauren Hartmann
  March 26, 2018 at 2:34 pm
  Sorry, it took me so long to answer your question! I do use 2-3 whole roasted red peppers. If they are still intact inside the jar, you can just grab a whole one. If not, just use the largest most intact peppers in the jar. If you are roasting them yourself, I would just use 2 peppers.
  Reply
Amanda
March 28, 2018 at 10:34 am
Is it dried or fresh parsley?
Reply
- Lauren Hartmann
  March 28, 2018 at 2:01 pm
  Fresh parsley!:)
  Reply
Hajni
November 3, 2018 at 6:58 pm
I have just tried this pasta dish tonight and it was absolutely delicious . Thank you for the recipe Lauren.
Reply
Janine Arnesen-Nolt
November 5, 2018 at 10:39 am

I made this for my very vegan grown children over the cool November weekend and they absolutely loved it! I roasted my own peppers so think maybe the jarred peppers would add more moisture? So I needed to add a bit of extra tomato juice, but it got rave reviews. So nice to have a vegan meal that is different from the usual salad and beans faire.
Reply
Kristin
January 4, 2019 at 3:05 pm
Are the raw almonds for the sauce supposed to be soaked at any point?
Reply
- Lauren Hartmann
  January 5, 2019 at 9:18 pm
  Nope, no need to soak them. I just add them right into the blender with the rest of the romesco sauce ingredients!
  Reply
SHANIKA
January 13, 2019 at 1:38 am

Wow, this recipe sounds so delicious! I’m definitely trying it! By the way, what type of pasta is this in the photo?
Reply
- Genie
  January 4, 2020 at 2:32 am
  Shanika ~ I’m not sure myself what type of pasta this is but I’ve discovered that Walmart carries an eggless wide noodle, like the egg noodles. That is what I’ll be using to try this amazing sounding dish 🙂
  Reply
Michael
January 18, 2019 at 10:16 am
Oh, Yummy. I’m headed over to a local pasta house for some fresh wild mushroom pasta. I can’t wait to give this a try tomorrow evening in date night. Thanks! 🙏🏽
Reply
Michael Shane
January 19, 2019 at 4:32 pm

Man O Man. I made that Romesco sauce today. Beat tasting stuff ever. Thanks for a winner.
Reply
Charity MacPherson
February 10, 2019 at 4:38 am
Gonna trying making this dish tomorrow. Sounds and looks great. What pasta did you use in this dish?
Reply
- Lauren Hartmann
  February 11, 2019 at 2:38 pm
  I used some fresh pasta that I made, but any kind of pasta you like will work! I do like long noodles for this, but it’s up to you! If you want to try my fresh pasta dough, here is the basic recipe I always use:https://www.rabbitandwolves.com/vegan-mediterranean-ravioli/
  Reply
Amber
November 12, 2019 at 3:18 pm

This sauce was incredibly satisfying. I wasn’t sold when I was making it (mainly because in my brain you either do red sauce or white sauce) but boy, this flavor just blew me away! It was delicious and I will be making this again.
Reply
Jamie N Murphy
January 28, 2020 at 1:30 am
I absolutely loved this recipe. Just finished my plate and making shopping list so I can make a jar of this sauce!!😋😋😋 I did make substitutions tho. Cubbards were a little light. No bread. Whaaat!? So I added white wine💃 Lemon pepper season, I roasted the peppers, so easy! No almonds so I went true Italian, pine nuts🤑. Still all inspiration was YOU!! THANKS 😁 Excuse me while I lick my plate.
Reply
Paul
October 6, 2020 at 8:32 pm

Outstanding!
Reply
Glenn Arnold
March 25, 2021 at 2:24 am

I made this tonight and it was THE BOMB! (I actually left a question here earlier this evening about pasta proportions, but figured it out in the process of making the meal. No need to address that question, thank you.) This Vegan Spicy Kale & Romesco Pasta was soooo delicious! I ended up using 8 oz (1/2 package) of Rice Noodles (linguine), which cooked down to 4 adult servings. Perfect proportions for the two of us. My wife absolutely raved over this, which made me really happy, too! The Romesco sauce is amazing, a nice change-up from traditional marinara for any pasta noodle dish. The greens and good carbs in this recipe make for a perfect marriage on the plate. This is truly a Blue Ribbon recipe and dish. It just made the “A” list for our kitchen menu rotation. I assume the Romesco sauce can be made in batches and then frozen? Yes?…
Reply
Megan
April 1, 2021 at 4:11 am
Can I use a can of diced tomatoes instead of the plum tomatoes? It’s all I have on hand. 😊😊
Reply
Sheila
June 29, 2021 at 7:53 pm

This is absolutely delicious, my very picky non vegan non teenager loved it as well!!!
Reply
Breana Grullon
November 3, 2022 at 7:52 pm

This is one of my new favorite pasta recipes ever! I added a little nutritional yeast on top at the end and I think it worked nicely. I come to your blog every week when I’m planning out my meals!
Reply
Jennifer
January 7, 2023 at 10:23 pm

This recipe is just exceptional. I love so many of your recipes but this one was at a whole new level. Just fantastic. My husband kept raving—and he loves to hate kale! Quick easy and absolutely perfect. I’ll be adding this to the ‘keeper’ file. Thank you!
Reply

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[…] children I tell ya!) I came across this recipe Thanks to Lauren Creatrix of Rabbit & Wolves. https://www.rabbitandwolves.com/vegan-spicy-kale-and-romesco-pasta/. Ingredients : Produce: 5 Cloves Garlic 3 cup Kale 2 tbsp Parsley 4 Roma tomatoes, Small 1 tbsp […]
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