30 Min
very easy
4 People
Rating starstarstarstarstar
Red romesco pasta - Long pasta tossed with red romesco sauce made of roasted peppers, almond meal, tomato, zucchini and garlic! Top with golden fried fish, sautéed veggies and fresh basil.
1. Cook pasta according to packet instructions or until al dente. Reserve 1 cup pasta water, drain and rinse. Reserve saucepan.

2.Chop peppers, tomato, 1/2 zucchini and garlic clove. Blend with almond meal, 1/2 tbsp red wine vinegar and 2 tbsp olive oil using a stick mixer or small processor.

3. Dice remaining 1/2 zucchini, chop beans and slice spring onions. Cook in a large pan with 1 tbsp butter and 1/2 tsp dried oregano over medium heat for 3-4 minutes, season to taste with salt and pepper. Set aside and keep pan over heat.

4. Add 1 tbsp oil to the pan. Season fish with salt and pepper, cook for 4 minutes on each side or until golden and cooked though.

5. Pour sauce into pasta pan along with 1/2 cup reserved pasta water (to taste). Simmer for 2-3 minutes and season to taste with salt and pepper (add a little honey if you like). Gently toss in pasta.

6. Break fish fillets into pieces. Divide pasta between plates, top with sautéed vegetables and golden fish. Garnish with fresh basil leaves and serve with 1/2 lemon cut into wedges.

If you are allergic to nuts, exclude almond meal for the sauce. Balance with a little honey to taste.

Gluten-free option - replacement is GF pasta

No Fish option - replacement is chicken breast fillet 
Cut chicken into 3 long strips, cook for 6-8 minutes, until cooked through. Shred and serve as per recipe.
long pasta 500g

roasted peppers1 jar
tomato 1
zucchini 1
garlic 1 clove
almond meal 80g
red wine vinegar 1/2 tbsp
olive oil 2tbsp + 1 tbsp

green beans 1/2 punnet
spring onions 1/4 bunch
butter 1tbsp
dried oregano 1/2 tsp

white fish 2 packets

basil 1/2 packet
lemon 1/2

salt & pepper to taste