A mouth-watering fettuccini pasta with kale and romesco sauce

A mouth-watering fettuccini pasta with kale and romesco sauce

"It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden"—true words spoken by Alice Louis Waters, famous for creating the farm-to-table movement.

And we couldn't agree more!

Pasta never disappoints and is such a versatile go-to dish.

Need a quick dinner? Pasta!

Need to make lunch for the kids? Pasta!

Have a large family get-together? Pasta!

This ultra-yum, mouth-watering, creamy pasta recipe with our delicious romesco sauce is a winner!

The sauce bursts with flavor and is a fantastic accompaniment to basically anything! Toss it with pasta, grilled vegetables, or cooked garbanzo beans served with rice.



  • For the Romesco Sauce:
  • 2 cups cherry tomatoes
  • 2 oven-roasted red peppers
  • 5 cloves of garlic
  • 1 cup raw almonds
  • 2 Tbs olive oil
  • 1 Tbs Italian Seasoning
  • Juice of 1 large lemon
  • 1.5 tsp smoked paprika
  • 1 tsp salt
  • For the Kale:
  • 2 cups chopped kale
  • 1 Tbs olive oil
  • 2-3 cloves of garlic crushed
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 box of fettuccine or pasta of choice


  • Roast peppers in the oven first. Cut the peppers in half and add a little olive oil. Broil for 20 minutes, turning every 5-7 minutes. Once the skins are soft and a bit charred, they are ready.
  • Cook pasta to al dente (cook in water with a few garlic cloves and salt)
  • In a sauté pan, heat olive oil and garlic. Sauté for 2 minutes, then add kale and pepper flakes. Mix and cook for 5 minutes, then set aside.
  • In a food processor, blend all sauce ingredients, including roasted peppers. Blend until well mixed.
  • Add cooked pasta to the kale and add sauce. Toss until all is mixed.
  • Serve with a sprinkle of nutritional yeast flakes, chopped parsley, and/or extra red pepper flakes if desired. Enjoy!!