Orecchiette with Sunflower Seed Romesco

By Jamie Vespa

Orecchiette with Sunflower Seed Romesco and broccoli comes together in just 20 minutes for a speedy, vegan pasta. Make-ahead friendly and delicious served warm or at room temperature.

Ingredients

• 1 lb. dry orecchiette pasta
• 6 cups broccoli florets ((sub baby broccoli or broccoli rabe))
• 1 12-oz. jar roasted red peppers, drained
• 1/2 cup roasted sunflower seeds
• 2 Tbsp. tomato paste
• Zest and juice of 1 lemon
• 2 garlic cloves
• 1 tsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup fresh parsley leaves (plus more for garnish)
• 1/3 cup extra-virgin olive oil
• Sea salt and black pepper to taste
• Sea salt and black pepper to taste
• Optional: Grated Parmesan cheese or nutritional yeast for garnish

Instructions

1. 1

   Cook pasta according to package instructions in a large pot of salted water. During final 5 minutes, add broccoli to pot. Reserve 1 cup pasta water, and drain remaining. Return cooked pasta and broccoli to pot.

2. 2

   Meanwhile, prepare sunflower seed romesco by combining roasted red peppers, sunflower seeds, tomato paste, lemon zest and juice, garlic, smoked paprika, red pepper flakes, and parsley in a high power food processor or blender. Blend on high speed, gradually streaming in olive oil, until smooth. Season to taste with salt and pepper.

3. 3

   Pour romesco sauce into pot with pasta and broccoli; toss to combine. Gradually stream in reserved pasta water in 1/2 cup increments, tossing continuously, until pasta sauce appears glossy (you may not need the full cup). Garnish with Parmesan cheese, nutritional yeast, herbs, or lemon wedges, if desired.