White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points
Enjoy the smooth taste and texture of the Romesco and zucchini noodles along side your delicious Multigrain Pita. Recipe courtesy of culinarynutritioncuisine.com
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.
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.
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!
Ingredients
Directions
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.
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.
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!
