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Who’s in the mood for something savory and creamy? (Better question, who isn’t?) Look no further than this delectably satisfying and super easy to whip up romesco sauce recipe, which we’ve gone ahead and already veganized for you at the JOI kitchen. Serve it over penne...or, if you're skipping carbs today, try the sauce over veggies, zoodles, or use it as a delicious dip!  We’re taking comfort food to the next level, so you can feel fancy cooking up some simple dishes. You’re welcome.

Recipe by @eatwithclarity
Makes 4 servings

What’s in it:

• 1 cup red peppers, roasted
• 1 cup tomatoes, roasted
• 4 cloves garlic, roasted
• 1/4 cup JOI
• 1/4 cup extra virgin olive oil
• 1 TB red wine vinegar
• 1/4 cup hazelnuts, toasted (plus extra to top)
• 1/2 tsp salt pepper

How it's made:

1. Roast red peppers, tomatoes and garlic until blistered and browning.
2. Place red peppers, tomatoes, garlic and JOI into blender and blend until large chunks have all been broken down.
3. Add salt, pepper, vinegar and then drizzle in the oil while mixing together.
4. Add hazelnuts and blend gently. Careful not to over-blend as you want to keep some granular consistency from the hazelnuts.
5. Test for seasoning and adjust as necessary.

For the pasta (traditional or zoodles):

1. Cook noodles or zoodles as per packaging instructions.
2. Drain and then toss with the amount of desired sauce.
3. Top with basil leaves and the crushed hazelnuts.
4. EnJOI!

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