(Serves 4)

Romesco sauce

• 2 large red capsicums

• 1 small garlic clove

• 2 tablespoons almonds, lightly toasted

• ½ teaspoon smoked paprika

• 1 tablespoon red wine vinegar

• ⅓ cup extra virgin olive oil

• Freshly ground black pepper

• Pinch of salt

• 250g penne

• 2 tablespoons extra virgin olive oil

• 4 garlic cloves, finely sliced

• ½ bunch fresh basil, leaves torn and stems finely chopped

• 400g tin borlotti beans, drained and well rinsed

• ¼ cup green olives, sliced

• 1 cup reserved pasta cooking water (as needed)

• Freshly ground black pepper, to finish

1. Roast the capsicums

   Preheat oven to 220°C.
   Place whole capsicums on a lined tray and roast for 30–40 minutes, turning once, until skins are blistered and blackened. Transfer to a bowl, cover, and stand for 10 minutes. Peel off skins, remove seeds and stems.

   2. Make the romesco

   Add roasted capsicum flesh to a blender or food processor with garlic, almonds, smoked paprika and vinegar. Blend until mostly smooth, then slowly drizzle in olive oil until thick, glossy and spoonable. Season with black pepper and a very small pinch of salt if needed. Set aside.

   3. Cook the pasta

   Bring a large pot of water to the boil and cook pasta until just al dente. Reserve 1 cup of the pasta cooking water, then drain.

   4. Build the pasta base

   Heat olive oil in a pan over low–medium heat. Add garlic and basil stems, cook gently until fragrant (no browning). Add borlotti beans and cook for a couple of minuets to warm though.

   5. Bring it together

   Spoon romesco into the pan and stir to coat the beans. Add cooked pasta and sliced olives, loosening with reserved pasta water until everything is lightly coated and silky.

   6. Finish with freshness

   Remove from heat and fold through basil leaves and divide between serving bowls. Finish with black pepper.

Snapshot!

At 2694kJ per serve, this romesco & borlotti bean pasta lands as a generous, satisfying main meal. The 60g carbohydrate base comes primarily from pasta, giving energy and structure, while 11g fibre (thanks to borlotti beans, capsicum and almonds) helps slow digestion and support gut health.

With 16g protein, this dish leans into plant-based proteins, modest but meaningful, contributing to fullness without heaviness.
The fat profile (34g total) is predominantly unsaturated (23g MUFA, 4g PUFA), largely from olive oil, almonds and olives, supporting flavour and satiety.
Saturated fat stays low at 5g, and sodium at 390mg keeps this comfortably within kidney and heart friendly territory for a main meal.

What it means on the plate

This plate works because it’s layered, not loaded.
Pasta provides the comforting backbone, while the romesco brings richness without relying on cream or excess salt.

Borlotti beans quietly do double duty: adding body to the sauce and boosting fibre and plant protein, which helps the meal feel grounding rather than spiky.
Fresh herbs lift the dish, keeping it vibrant, balanced and satisfying from first bite to last.

Food group balance → A grain-forward plate anchored by vegetables, supported by plant-based proteins and healthy fats.

• Grains 2.5 serves (pasta)

• Vegetables 2.3 serves (capsicum, garlic, borlotti beans, basil & olives)

• Protein 0.6 serves (borlotti beans & almonds)

CWJ Takeaway

This is a perfect example of how technique + good ingredients create nourishment: roast for depth, blend for body, finish with balance, proof that comfort food can still be kind to your body and joyful on the plate.