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Bocconcini Romesco Pasta

Bocconcini Romesco Pasta

with Cavatappi and Parsley

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This DIY sweet and savoury Spanish romesco sauce coats every inch of curly cavatappi. Add fresh bocconcini pearls to bring perfect bounce and an extra layer of texture to tonight's perfect vegetarian main.

Allergens:Milk/LaitWheat/BléTree Nut/NoixSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bocconcini Cheese


170 g



170 mL

Roasted Red Peppers

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

6 g


1 tbsp

Smoked Paprika-Garlic Blend

370 mL

Crushed Tomatoes with Garlic and Onion

50 g


1 tbsp

Red Wine Vinegar


14 g


1 tsp

Chili Flakes

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate112 g
Sugar20 g
Dietary Fiber11 g
Protein19 g
Cholesterol70 mg
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Add 10 cups hot water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, cut the bocconcini in quarters. Drain, then finely chop the roasted red peppers. Roughly chop the parsley. Peel, then mince the shallot. Peel, then mince or grate the garlic.


Add the pasta to the large pot with boiling water. Cook, uncovered, until pasta is tender, 10-12 min. When pasta is tender, drain, reserving 1/4-cup pasta water (dbl for 4 ppl). Return pasta to the same pot, off heat.


While the pasta cooks, toss together the bocconcini, half the parsley, 1/8 tsp chili flakes, 1/4 tsp salt and 1 tsp oil (dbl all for 4 ppl) in a small bowl. Set aside. Finely chop the almonds. Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until the almonds are golden brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Re-heat the large non-stick over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then the roasted red peppers, shallots and half the almonds. Cook, stirring often, until the almonds soften slightly, 2-3 min.


Add the garlic, vinegar, Smoked Paprika-Garlic Blend and crushed tomatoes to the pan with the almond mixture. Cook, stirring often, until the sauce reduces slightly, 3-4 min. Season with salt and pepper.


Add the reserved pasta water, remaining parsley, 2 tbsp butter (dbl for 4 ppl) and Romesco Sauce to the large pot with the pasta. Toss to combine. Divide the pasta between bowls. Top with marinated bocconcini and remaining almonds over top. Sprinkle remaining chili flakes over top if desired.