Roasted Romanesco Pasta with Garlic

Bowl of penne pasta with roasted garlic and Romanesco florets.

5 from 2 votes

Roasted Romanesco Pasta with Garlic

Garlicky roasted Romanesco pasta is a simple vegan dinner made with short pasta, olive oil, and fresh garlic. It’s ready in about 30 minutes with only a handful of ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Pasta

Cuisine: Fusion, Italian, Mediterranean

Diet: Vegan

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 312kcal

Author: Amy Katz

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)

US Customary - Metric

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

This recipe is delicious as written, but it’s also easy to customize. Try adding a squeeze of lemon juice, lemon zest, crushed red pepper flakes, capers, sliced Kalamata olives, or a sprinkle of vegan parmesan.

If Romanesco isn’t available, cauliflower or broccoli can be used instead. The flavor and color will be a little different, but the method stays the same.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or in a skillet with a splash of water. Freezing is not recommended.

Nutrition