This roasted Romanesco pasta is a simple vegan dinner made with short pasta, olive oil, garlic, and the beautiful chartreuse vegetable that looks like it belongs in a math book.
If you've ever brought home Romanesco and wondered what to do with it, roasting is the answer. The florets become tender and lightly browned while the sliced garlic turns mellow and savory in the oven.
Toss everything with cooked pasta and a splash of starchy pasta water, and you have a flavorful meal made with only a handful of ingredients in about 30 minutes.
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This was outstanding!
- Kathryn
Ingredients
- Romanesco: Also called Romanesco broccoli, Roman cauliflower, or Romanesque cauliflower, this brassica has a mild flavor that's often compared to a cross between broccoli and cauliflower. Look for a firm head with tightly packed florets.
- Short pasta: Penne, rigatoni, fusilli, farfalle, or shells all work well. Use gluten-free pasta, if needed.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make Romanesco pasta
- Roast the vegetables. Toss the Romanesco florets and sliced garlic with olive oil, salt, and pepper. Roast until tender and lightly browned, tossing halfway through.
- Cook the pasta. Before draining, reserve about ½ cup of the starchy pasta water.
- Combine it all together. Return the drained pasta to the pot. Add the roasted Romanesco, garlic, and any olive oil left on the baking sheet. Toss well, adding a little reserved pasta water as needed. Taste and add more salt and pepper if needed and serve.
If you enjoy simple pasta dinners with vegetables, try my Mediterranean roasted vegetable pasta next. And for another garlicky option, don't miss my Swiss chard pasta.
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Love and Veggies,
Amy
📋 Recipe
Roasted Romanesco Pasta with Garlic
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.
Kathryn says
This was outstanding!
Amy Katz says
I'm very happy you enjoyed it, Kathryn!
Carol says
Yummy and so easy!
Amy Katz says
Thank you so much, Carol!