White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

I had a great time working with Toufayan, so many delicious pitas! A family-owned business, Toufayan Bakeries has been making pitas since 1926 and has grown to become one of the largest, privately-held specialty bakeries right here in the U.S. With more than 100 varieties of baked goods and wholesome ingredients, you can’t go wrong! Gluten Free? Yes! Low Carb? You betcha! Multi Grain? Of course!

These pitas are so versatile and tasty, plus they’re cholesterol and trans fat free. Pita lends itself easily to chips and sandwiches, but I wanted to incorporate it a bit further and help bring some additional texture, flavor, and nutrients into my dish. So I thought, why not use pita to add protein, heartiness, and flavor in two separate parts of the dish? Voila! My White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points was born.

I love a good spicy, smoky Romesco and the addition of Toufayan Multi Grain Pita and white beans provides more plant-based protein. Woo hoo! 🙂

This main dish is vegan and amazing – full of flavor and texture plus <350 calories per serving with a whopping 11 grams of plant-based protein. That’s a winner! For those of you who are gluten free, swap out the Whole Grain Pita for the Gluten Free Pita and you’re good to go. Enjoy! Let me know how you like it!

White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

Yield: 8 servings (One serving = 2/3 cup sauce with 4 ounces zucchini noodles and ½ Pita)

Ingredients:
White Bean Romesco Sauce:

• 2 red peppers (or 1 jar roasted red peppers in water, drained)
• 2 garlic cloves, peeled
• ½ cup roasted unsalted almonds
• 1 Toufayan Multi Grain Pita, torn into small pieces
• 1 teaspoon red pepper flakes
• 1 14.5-ounce can diced tomatoes, drained
• 1 14.5-ounce can white beans, drained and rinsed
• 1 tablespoon parsley leaves
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• Optional: spritz of lemon juice

Zucchini Noodles:
• 8 zucchini (approximately one per person) or 32 ounces of spiralized zucchini noodles if you do not have a spiralizer
• Note: spaghetti squash, other vegetable noodles, or pasta are all great substitutes for
zucchini noodles

Toasted Pita Points:
• 4 Toufayan Multi Grain Pitas
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
• Note: try a different variety of Toufayan pitas for a slightly different nutrient and flavor profile.

Directions:
Romesco and Zucchini:

1. If you are using raw peppers, follow these steps:
a. 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 (see the following pictures). If using jarred roasted peppers, skip to step 2.

2. 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.
3. With food processor running, add vinegar and olive oil, process until smooth. Taste, add a spritz of lemon juice to brighten if desired.
4. Spiralize zucchini, approximately one zucchini or 1-1.5 cups zucchini noodles per person.
5. Optional: Saute zucchini noodles in 1 tablespoon of olive oil for ~3-4 minutes
6. In a large bowl, combine Romesco and Zucchini Noodles.

Toasted Pita:
7. Preheat oven to 400 degrees F.
8. 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.
9. Bake for 15 minutes until golden brown.

Serve Romesco and Zucchini Noodles with Toasted Pita. Delicious!

Nutrition Facts per serving:
Calories: 340
Total Fat: 16g
Sodium: 400mg
Total Carbohydrate: 39g
Fiber: 8g
Protein: 11g

This is also a great dip! Try it with pita chips and crudite for crowd pleasing hors d’oeuvres!

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White Bean Romesco Sauce with Zucchini Noodles and Toasted Pita Points

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