If there is one thing I realized with vegan cuisine, is that you can make anything taste fab, if you have a good sauce! Vegan food naturally is like a blank canvas that is waiting to be seasoned and flavored. If you don’t go the flavor route, you’ll be left with a bunch of bland veggies.
So once you nail a good sauce (my other favorite is chimichurri, I’ve been in love since 2007), it’s smooth sailing after that. A good sauce can be paired with countless dishes leaving the options endless.
What’s fab about this sauce, is everything! It’s quick, easy, affordable, packed with veggies, features only 1 tomato leaving the acidity level low, has notes of garlic and lemon, and the parsley just ties everything in together. It can easily be made in bulk, is perfect for any season, great with everything from pasta to grilled veggies anymore!
If you’re looking for a timeless sauce that you’ll love for years to come, you have to try this recipe for vegan Romesco Pasta with Broccoli!
Set out a bowl with cold water and ice. Heat a large pot of boiling water and sprinkle with salt. Once boiling add the chopped broccoli and blanch for 2-3 minutes. Remove from heat and place in the ice water. Now cook according to package instructions.
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. Add the cooking pasta and blanched broccoli, combine and serve. Garnish with fresh parsley if desired.