We’ve only been home for a few weeks from our three week trip around Europe and I’m still dreaming about the pasta in Italy. Luckily, I had this recipe up my sleeve for those first few nights when all I wanted was pasta and a simple sauce. I still haven’t mastered handmade pasta, but I feel like this sauce is a winner.

What I love about this recipe is that it’s not only super simple to make but it’s also extremely forgiving and versatile. I’ve made it using a food processor and had it as a more traditional romesco, and I’ve also made it in a high speed blender and had it as smooth sauce. Like I said, versatile.

It can also go with just about anything. My personal favorites are with chickpea or lentil pasta with steamed kale {shown here} seared scallops or halibut and roasted cauliflower or broccolini, on top of turkey meatballs {recipe coming soon!} and spaghetti squash, or roasted vegetables like broccoli, cauliflower, zucchini and eggplant.

gluten-free vegan pasta sauce

Paleo Romesco Sauce


  • 3 red bell peppers, roasted*
  • 1/4 cup almonds, toasted
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/4 cup parsley, chopped


  1. Pre-heat oven to 450 degrees
  2. On a parchment lined backing sheet, place washed and dried red bell peppers {and tomato if using}. Roast until they start to char, about 20-30 minutes.
  3. Remove from oven and let cool until you can handle them with your fingers.
  4. While the peppers are cooling, toast your almonds in a toaster oven or your oven. To toast in the oven, spread on a baking sheet and toast at 350 degree for 5-7 minutes, shaking the pan halfway through. Once it hits the 4 minute mark keep an eye on them! You don’t want them to burn. Remove from oven and let cool.
  5. Once peppers have cooled, peal as much of the char off as possible.
  6. Combine all ingredients except parsley in a food processor*. Purée until everything is well combined and the sauce is slightly chunky.
  7. Pulse in shopped parsley.
  8. Store in an airtight container in the fridge for 2-4 days.

*This recipe is super forgiving. You can add 1-2 medium tomatoes if you want more tomato flavor, or use 2 red bell peppers and 2 medium tomatoes. It all tastes good! If you want to make it a more creamy and fatty, try using a 1/2 cup almonds, or 1-2 more tbsp of olive oil.

**You can also blend everything in a high speed blender if you want a smooth tomato sauce. I highly recommend it on spaghetti squash.




October 22, 2019
October 30, 2019