Vegan Roasted Romanesco Pasta
Easy to make in 30 minutes, garlicky Vegan Roasted Romanesco Pasta stars the unique chartreuse fractal vegetable.
Servings: 4
Calories: 312kcal
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.
Notes
Store any leftovers in an airtight container for up to 3 days in the refrigerator, then reheat in a microwave. Freezing is not recommended.
Nutrition
Calories: 312kcal | Carbohydrates: 50g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 47mg | Potassium: 565mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 70mg | Calcium: 48mg | Iron: 1mg
