Course: Main Course/ Starter
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 403kcal
This 5-ingredient creamy romanesco pasta is a beautifully simple and delicious Italian pasta recipe ready in 20 minutes!
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- 3 tablespoon extra-virgin olive oil, divided
- 1 leek finely sliced
- 1 medium potato peeled and finely cubed
- 1 head romanesco broccoli cut into florets (about 3 pounds romanesco or 8 cups florets)
- sea salt and freshly cracked black pepper
- 1+½ cups vegetable stock or chicken stock
- 3 tablespoon Parmesan cheese optional
- 10 oz short pasta (such as ditali, shells, or mezzi rigatoni)
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the leek and potato, followed by the romanesco florets. Sauté all the vegetables for 5 minutes, then add 1 cup of vegetable stock, cover with a lid and bring to a boil.
Season with a generous pinch of sea salt and freshly cracked black pepper to taste, remove the lid and cook until the romanesco has slightly softened, then turn the heat off.
Transfer ⅔ of the vegetables and all the stock into a blender. Add 2 tablespoons of grated parmesan cheese and blend until smooth, adding more stock if necessary.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain the pasta and transfer it into the skillet with the sauteed vegetables. Add the romanesco pasta sauce and mix all the ingredients together. Drizzle the remaining 1 tablespoon of olive oil over the top, season with the remaining parmesan cheese, and freshly-cracked black pepper and serve.
Calories: 403kcal | Carbohydrates: 61g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 424mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 2mg