White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points
White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

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June 28, 2017

Enjoy the smooth taste and texture of the Romesco and zucchini noodles along side your delicious Multigrain Pita. Recipe courtesy of culinarynutritioncuisine.com

  • Yields: 8 Servings

Ingredients

White Bean Romesco Sauce

2 red peppers (or 1 jar roasted red peppers in water, drained)

2 garlic cloves, peeled

1/2 cup roasted unsalted almonds

1 Toufayan Multi Grain Pita, torn into small pieces

1 tsp red pepper flakes

1 14 1/2 oz can diced tomatoes, drained

1 14 1/2 oz can white beans, drained and rinsed

1 tbsp parsley leaves

1 tsp sweet or smoked paprika

1 tsp kosher salt

1/4 tsp black pepper

2 tbsp red wine vinegar

1/4 cup extra virgin olive oil

spritz of lemon juice (optional)

Zucchini Noodles

8 zucchini (approximately one per person) or 32 ounces of spiralized zucchini noodles if you do not have a spiralizer

Toasted Pita Points

4 Toufayan Multi Grain Pitas

2 tbsp extra virgin olive oil

1/4 tsp kosher salt

Directions

Roasting the Peppers

Place them whole directly on gas burners to roast, turning occasionally and allowing the skin to blacken.

Once skin is blackened, wrap peppers in plastic wrap and allow to steam.

Once cool, unwrap peppers, peel off blackened skin under cold running water, and take out seeds and membrane.

Processing Ingredients

Set up a food processor and add garlic, mincing until fine. Scrape down sides, add almonds, 1 Toufayan Multi Grain Pita, and red pepper flakes and process until minced. Scrape down sides and add peppers, tomatoes, white beans, parsley, paprika, salt, and pepper. Process until smooth.

With food processor running, add vinegar and olive oil, process until smooth. Taste, add a spritz of lemon juice to brighten if desired.

Spiralize zucchini, approximately one zucchini or 1-1.5 cups zucchini noodles per person.

Optional: Saute zucchini noodles in 1 tablespoon of olive oil for ~3-4 minutes

In a large bowl, combine Romesco and Zucchini Noodles.

Toasted Pita:

Preheat oven to 400 degrees F.

Line baking sheet with foil or parchment paper. Cut 4 Multi Grain Toufayan Pitas into 8 pieces each, toss with 2 tablespoons olive oil and ¼ teaspoon kosher salt, and spread out in even layer on baking sheet.

Bake for 15 minutes until golden brown.

Serve Romesco and Zucchini Noodles with Toasted Pita. Delicious!

Spaghetti squash, other vegetable noodles, or pasta are all great substitutes for
zucchini noodles.
Feel free to try a different variety of Toufayan pitas for a slightly different nutrient and flavor profile.

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