Romanesco Pasta with Lemon & Garlic and Tomato Chilli Sauce
This quick & easy weekday meal is served with tomato chilli sauce and romanesco with lemon & garlic to make it a bit more special. Sprinkle toasted almonds over the top instead of cheese for an all inclusive vegan bowl of goodness.
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.
Double the quantities for 4 people.If you're really hungry, allow 100g pasta per person instead of 85g.Prefer to make your own tomato sauce? Why not click on the link and choose one of my homemade recipes?Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.