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Bean Pasta with Peas, Mint and Romesco

Bean Pasta with Peas, Mint and Romesco

Serves: 6

Category: Main Dishes - Vegan
Author: Chef James Rohrbacher

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Rated by: 2 members

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7 ounces bean pasta (see note), cooked according to package directions, and drained
1 pound fresh or frozen peas
8 scallions, thinly sliced
1 cup fresh mint leaves, chopped
For the Romesco sauce:
1 cup no-salt-added tomato sauce or 1 large tomato, chopped
3 cloves garlic
2 teaspoons pure ancho chili powder
1 large red bell pepper or 2 roasted red bell peppers, chopped
1/4 cup water
2 tablespoons sherry vinegar
2 tablespoons raw almonds
2 tablespoons nutritional yeast


In a high-powered blender, puree all of the Romesco sauce ingredients until smooth and transfer to a small saucepan. Bring to a boil and simmer for 5 minutes. Keep warm.

Saute the scallions and peas in a little white wine or water until the scallions have softened, about 6 minutes.

Divide the pasta among 6 plates and ladle on the Romesco sauce. Top with the peas and scallions and sprinkle with the chopped mint. Serve immediately.

Note: Several varieties of organic bean pasta are available at

Calories 246; Protein 16 g; Carbohydrates 41 g; Total Fat 2.9 g; Saturated Fat 0.3 g; Cholesterol 0 mg; Sodium 109 mg; Fiber 12.4 g; Beta-Carotene 1731 ug; Vitamin C 57 mg; Calcium 161 mg; Iron 5.7 mg; Folate 92 ug; Magnesium 51 mg; Zinc 3 mg; Selenium 2.2 ug

Comments (1):



06/06/2013 09:56 PM

Rated this recipe: (no rating)

Oooo! Sounds delic! Can't wait to try!