Bocconcini Romesco Pasta
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Bocconcini Romesco Pasta

Bocconcini Romesco Pasta

with Cavatappi and Parsley

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.

Tree nuts

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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

170 g


(Contains Gluten)

170 mL

Roasted Peppers

28 g

Almonds, sliced

(Contains Tree nuts)

6 g


1 tbsp

Smoked Paprika-Garlic Blend

370 mL

Crushed Tomatoes with Garlic and Onion

50 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

14 g


1 tsp

Chili Flakes

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


2.25 tsp


¼ tsp



Nutrition Values

Energy (kJ)3891 kJ
Calories930 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate112 g
Sugar20 g
Dietary Fiber11 g
Protein19 g
Cholesterol70 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl



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.

Cook pasta

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.

Marinate Bocconcini and Toast Almonds

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.

Make sauce

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.

Finish sauce

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.

Finish and serve

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.