A quick Romesco sauce cooked in the air fryer and blended in my new powerful, high-speed Optimum G2.6 slim blender from Froothie for a silky smooth sauce 👌🏽
Blended in seconds, it’s my new fav kitchen appliance 😍
If you don’t have the time to cook and peel the capsicum, you can totally opt for jarred as well 🫑
Romesco Fettuccine with Prawns
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Romesco Fettuccine with Prawns
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Spanish
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ps. watch out for little one’s heads when serving.. 👶🏻😅😂
Ingredients
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200g fettuccine (I tried edamame in this video for something different :)
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1 small red onion, diced
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½ tbsp olive oil
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10 prawns, peeled, tails removed
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2 small or 1 large red capsicum (or approx. 1 cup jarred)
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250g punnet cherry tomatoes
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4 garlic cloves
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½ tbsp olive oil
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¼ cup flaked almonds
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1 tsp Just Flavour peri peri seasoning
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Lemon wedges (I only had limes available 😂)
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Basil or parsley
Romesco
To serve:
Directions
Place capsicum, tomatoes and garlic on a lined tray. Drizzle with ½ tbsp oil and roast in an air fryer or oven on 200°c for 12 minutes or until charred.
Toast the almonds for the remaining 2 minutes or until golden.
Remove everything from the air fryer or oven once ready. Place the capsicum in a bowl, cover with cling wrap and allow to cool. Once cool enough to handle, peel the skin off the capsicum and remove the stem and seeds.
Meanwhile, cook the pasta according to package instructions and dice the onion, set aside.
Add the capsicum, tomatoes, garlic and almonds to a high-speed blender with salt and pepper and blend until smooth, set aside.
Saute the onion with ½ tbsp oil for a few minutes until softened. Add the prawns and per peri, cook for 2 - 3 minutes.
Add the fettuccine and Romesco and toss to combine. Turn off the heat and season with salt and pepper to taste. Serve with fresh lemon wedges and herbs, enjoy!
Recipe Video
Recipe Note
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