Let’s Go Romanesco! Pimp up your pasta and have a fabulous weeknight meal that takes no time at all, but feels a little bit special. This seasonal easy romanesco pasta dish is a taste sensation. It’s quick and simple to make and is eminently suitable for vegans.
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What is Romanesco?
Romanesco, also known as the Roman cauliflower is actually half cauliflower, half broccoli. It looks almost alien with its strange structure and lime green fractal florets. But don’t be put off, it’s one of the tastiest brassicas out there and it’s perfect for an all Italian late autumn or winter meal. I was inspired by the delicious roasted romanesco at River Cottage a few weeks back and have been experimenting at home with frying it rather than roasting.
Its inherent nuttiness is enhanced when fried or roasted. It also has an affinity with garlic, lemon, chilli and almonds. So for this romanesco pasta dish I used all four. Luckily I didn’t have to go to Italy for the romanesco as we grow plenty of them here in Cornwall. It’s always nice to enjoy local produce where possible.
Barilla Pasta & Sauces
Barilla is Italy’s top selling pasta brand. It uses only top quality durum wheat and water. Oh, and some Italian passion apparently! I was sent a selection of their pasta and sauces to try. For this recipe I went with the wholewheat fusilli; I prefer to eat whole foods when given the choice.
I also like the fun twisty shape and find it holds a tomato sauce very well. The ingredients are %100 whole durum wheat semolina and water – talk about elegant simplicity.
Barilla also make a fantastic Arrabbiata sauce, or what I’d call tomato & chilli sauce. It contains only natural ingredients, is rich and flavoursome with just enough chilli to make its presence felt. Italians are not hot headed, or at least when it comes to chillies.
Easy Romanesco Pasta with Lemon & Garlic
The romanesco is first steamed, then fried with lemon and garlic. This tops the pasta and tomato sauce. My easy romanesco pasta is then finished with toasted flaked almonds to make a delicious dish fit for anyone, including vegans. The flaked almonds could, of course, be swapped for some grated Parmesan cheese.
The fusilli pasta was one of the best I’ve tried. I’ve noticed some of the brands go a bit mushy on the outside whilst the inside isn’t quite cooked. The sauce had a good consistency and excellent flavour and the whole dish was truly scrumptious. CT kept telling me just how delicious it was – he’s not generally one for going into raptures.
Other Vegan Pasta Recipes You Might Like
- Miso marinated tofu with My Pasta’s Last Stand
- Sicilian pasta salad with tomatoes, olives & fresh herbs
For more pasta inspiration, head over to my pasta pleasure board on Pinterest. You’ll be surprised at just how many different dishes you can make with pasta.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy romanesco pasta, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Easy Romanesco Pasta. PIN IT.
Easy Romanesco Pasta – The Recipe
Romanesco Pasta with Lemon & Garlic and Tomato Chilli Sauce
- 1 small romanesco - rinsed & drained
- pinch sea salt
- 1 tbsp olive oil
- 1 large clove garlic
- ¼ organic lemon - zest and juice
- 20 g flaked almonds
- 170 g Barilla wholewheat fusilli pasta
- ½ tsp sea salt
- 200 g (½ jar) Barilla arrabbiata tomato & chilli sauce
- Trim the romanesco of outer leaves and tough stalk.
- Place in a medium sized pan with a couple of centimetres of boiling water and the pinch of salt. Cover and simmer for about 5 minutes or until the romanesco is just tender.
- Dry fry the almonds over a moderate heat, stirring occasionally until golden.
- Remove the romanesco into a colander and allow to drain, then pull apart into florets .
- Cook the pasta in salted boiling water for 11 minutes or until al dante.
- Meanwhile warm the sauce gently in a pan, stirring occasionally until near simmering.
- Heat the oil on a non-stick frying pan. Add the romanesco florets and fry over a moderate heat, stirring occasionally, for 3-5 minutes - the florets should be just beginning to char. Grate in the lemon zest and add the garlic after the first 2 minutes. Turn off the heat, squeeze in the lemon juice and stir.
- Divide the pasta into 2 bowls. Spoon the sauce over the top, then add the romanesco and finish with the almonds.
I’m sending my romanesco pasta to Jac at Tinned Tomatoes for this week’s Meat Free Monday. It also goes to Katie over at Feeding Boys for Simple and in Season. Likewise I’m sending my romanesco pasta off to Sneaky Veg and Hijacked by Twins for #CookBlogShare. And lastly, I think! It goes to A Mummy Too for #recipeoftheweek.
Post commissioned by Barilla. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands that help to keep Tin and Thyme blithe and blogging.