Romanesco Pasta
This 5-ingredient creamy romanesco pasta is a beautifully simple and delicious Italian pasta recipe ready in 20 minutes!
Serving: 4
Calories: 403kcal
Ingredients
- 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)
Instructions
- 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.
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Nutrition
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.