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Romesco Rigatoni with Vegan Cheese and Basil

Mixing our romesco sauce with canned tomatoes is our favorite hack for getting a slow-cooked flavored sauce that comes together in mere minutes. Vegan parm adds a creamy, salty touch in this super easy, twenty-minute vegan dinner.

Chef Tip: Starchy pasta water will help bring the sauce together and perfectly coat your pasta




Cook your rigatoni according the package instructions, making sure the pasta is al dente. When pasta is cooked, reserve 1 cup of pasta water, then drain and return to pot


In a small pot, simmer your tomato sauce with half a pouch of Haven’s Kitchen Red Pepper Romesco sauce


Add your tomato romesco sauce to your cooked rigatoni, and add ½ cup of pasta water. Simmer until fully coated with sauce. If the pasta is too dry, add more of the pasta water. Season with salt and pepper


Stir in some of your vegan parmesan cheese and place into a large serving bowl


Garnish with a drizzle of more romesco sauce, a sprinkling of vegan parmesean cheese, and fresh basil

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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Romesco Ceci Bean Soup

This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes…
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