Easy to make in 30 minutes, garlicky vegan Roasted Romanesco Pasta stars the unique chartreuse fractal vegetable. If you've ever wondered what to do with this cousin to cauliflower and broccoli, this is the recipe for you.
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Pasta is the perfect vehicle for showcasing beautiful seasonal produce like Romanesco. And you only need a few ingredients to bring out the flavors.
This recipe is inspired by my Mediterranean roasted vegetable pasta. Like other favorite vegan pasta recipes, not only is it simple to prepare, you can customize it to make it your own.
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Why you'll love this recipe
- It only requires 4 ingredients (plus salt and pepper).
- You can make it in half an hour.
- It's the perfect way to enjoy Romanesco.
Ingredients
What is Romanesco? This member if the brassica family is also known as Roman cauliflower, Romanesco broccoli, or Romanesque cauliflower.
Some people describe its mild flavor as a cross between broccoli and cauliflower.
But it's most appreciated for its yellow-green color ranging from light to almost fluorescent. And, the fractal shape of the florets are a testament to nature's artistry.
Penne pasta: Short pasta shapes like penne, rigatoni, or farfalle work well in this recipe. Here I used Ancient Harvest organic gluten-free penne made with corn, brown rice, and quinoa.
Variations
This romanesco pasta recipe can be thought of as a starting point. Then you can add other ingredients to it to make it your own. These are some of my favorites to add to the pot when combining the cooked pasta and garlic roasted Romanesco together:
- Crushed red pepper flakes
- Capers
- Sliced Kalamata olives
- Roasted pine nuts
- Lemon zest and a squeeze of lemon juice
- Vegan parmesan cheese
- Seasoned sauteed chickpeas
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Toss the Romanesco florets and garlic slices in olive oil, salt, and pepper.
- Roast in the oven until lightly browned and tender when pierced with a fork.
- Cook the pasta in a large pot of salted water according to the package directions until al dente.
- Toss the cooked and drained pasta with the roasted vegetables and any remaining olive oil from the baking sheet.
Amy's tip
Reserve about half a cup of the starchy cooking water before draining the pasta. A coffee mug works well for scooping it out of the pot.
Add enough of the reserved pasta water so that it emulsifies with the olive oil and helps the vegetables stick to the pasta.
Serving suggestions
While romanesco pasta is delicious on its own, you can also serve it with a simple green salad with white balsamic dressing, marinated artichokes salad, or white bean and cherry tomato salad.
Or try it with an easy side dish like air fried fresh green beans or Mediterranean zucchini and tomatoes.
And for dessert you can't beat individual-sized blueberry crisps or a fresh fruit salad with watermelon and blueberries.
Storing
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, then reheated in a microwave. Freezing is not recommended.
Recipe FAQs
Cauliflower comes in various colors like green, orange, purple, and, of course, white. While green cauliflower is similar in color, and they are both members of the brassica family, Romanesco is known for its fractal shape.
Yes, if Romanesco is unavailable, cauliflower can be substituted in this recipe and others.
Romanesco is a cool-weather crop. It's typically available in spring and fall, and even in early winter.
More vegan pasta recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Roasted Romanesco Pasta
Ingredients
- 1 head Romanesco, separated into florets
- 3 cloves garlic, thinly sliced
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- 8 ounces short pasta, such as penne (gluten-free, if preferred)
Instructions
- Pre-heat the oven to 425°F.
- Line a baking sheet with parchment paper. Place the Romanesco florets and sliced garlic on the baking sheet and drizzle the vegetables with the olive oil. Toss well with your hands to coat. Season to taste with salt and pepper.1 head Romanesco, 3 cloves garlic, 2 Tablespoons extra virgin olive oil, salt and pepper
- Roast 20-25 minutes until tender and lightly browned, tossing half way through.
- Meanwhile, prepare the pasta according to the package directions. Drain the pasta, reserving about ½ cup of the starchy pasta water. Return the pasta to the pot.8 ounces short pasta
- Pour the contents of the baking sheet into the pasta, including any remaining olive oil. Toss well, adding as much of the reserved pasta water as needed.
- Taste and add more salt and pepper, if needed, and enjoy immediately.
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Notes
Nutrition
Nutritional information is an estimation only.
Carol says
Yummy and so easy!
Amy Katz says
Thank you so much, Carol!