If you’re looking for a quick and easy pasta recipe that’s a little different from the usual pasta with tomato sauce, give Romanesco pasta a try. It’s ready in under 30 minutes with just a handful of simple ingredients.
If you’re looking for a quick and easy pasta recipe that’s a little different from the usual pasta with tomato sauce, give Romanesco pasta a try.
If you’ve never made Romanesco pasta before you’ll want to add it to your repertoire immediately because, with just a handful of ingredients and less than 30 minutes you can have dinner ready and on the table. The technique uses classic Italian ingredients like, garlic, olive oil, red pepper and pecorino combined with a well-cooked vegetable (in this case Romanesco) to create a sauce-like coating for the pasta right in the pan. The result is creamy, comforting and so much more than the sum of its parts.
What is Romanesco?
Have you ever walked into a grocery store or farmer’s market and seen a green globe with pointy spikes that looks somewhat like a cross between a head of cauliflower and a head of broccoli? What you’ve spotted is Romanesco.
This striking member of the brassica family demands your attention; it’s a stand-out among other vegetables both in its unique shape and color. Also called Roman cauliflower or Romanesco broccoli (even though it’s neither), this pretty crucifer is rather irresistible once you get to know it. Appealing in both taste and appearance it can be prepared much like cauliflower or broccoli. It has a mild flavor and tender texture and really shines in this Romanesco pasta. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Romanesco – You can find Romanesco in the section of the supermarket near where you’d find cauliflower or broccoli, it also pops up at farmer’s markets. If you can’t find it you can also substitute broccoli to make a version of the dish called Pasta e Broccoli.
- Olive Oil – Use a good quality extra virgin olive oil here as it flavors the dish.
- Garlic – I usually use about 2 cloves but adjust the amount of garlic to your taste.
- Red Pepper – A few red pepper flakes brings some heat.
- Pasta – I like to use pasta with ridges to give the sauce something to cling to but you can use whatever shape you’d like here. I use chickpea pasta to keep the dish gluten-free and add some protein and fiber.
- Pecorino – Grated pecorino is best but you can also use parmesan. Be sure to choose a cheese made with vegetable rennet to keep the recipe vegetarian.
How to Make Pasta Romanesco:
- You’ll start by cooking your Romanesco in boiling water until tender. (We’re going for silky, melt-in-your-mouth tender here not al-dente.)
- Meanwhile you’ll heat the olive oil, garlic and red pepper in a large pan. Once the Romanesco is done you’ll add it to the pan and continue to cook it smashing parts of it with the back of a fork.
- While that’s cooking add your pasta to the same pot you cooked your Romanesco in and cook until al-dente.
- Once the pasta is ready you’ll add it to the pan along with a bit of the reserved pasta water and toss everything together. Add in the pecorino and you are ready to serve!
Variations:
- Substitute broccoli for the Romanesco.
- Add a pinch of fresh lemon zest.
- Use parmesan or another hard grated cheese instead of pecorino.
More Pasta Recipes:
Romanesco Pasta
If you’re looking for a quick and easy pasta recipe that’s a little different from the usual pasta with tomato sauce, give Romanesco pasta a try. It’s ready in under 30 minutes with
just a handful of simple ingredients.
Ingredients
- One head of Romanesco, cut into small florets (about 12 ounces)
- 2 Tablespoons/30ml extra virgin olive oil
- 2 cloves of garlic, finely grated on a microplane
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
- 6 ounces/170g chickpea pasta (or pasta of choice)
- 2 ounces/56g pecorino, grated
Instructions
- Cook the Romanesco in a large pot of boiling salted water for 8 minutes (or until tender throughout). Remove florets and reserve water in pot.
- Meanwhile, heat the olive oil, garlic and red pepper flakes in a large sauté or frying pan over low heat making sure not to brown the garlic.
- Add the cooked and drained Romanesco and salt to the sauté pan stirring to coat the florets. Cook stirring occasionally (adding a Tablespoonful of reserved water if needed) and mashing about half the florets with the back of a fork or spoon.
- Meanwhile cook the pasta according to package directions in the reserved Romanesco water.
- Remove pasta from water and add to the sauté pan along with 1-2 Tablespoons of the reserved pasta water.
- Cook stirring for an additional minute until excess water is absorbed then add the pecorino and remove pan from heat.
- Serve warm with additional pecorino if desired.
Notes
Variations:
- Substitute broccoli for the Romanesco.
- Add a pinch of fresh lemon zest.
- Use parmesan or another hard grated cheese instead of pecorino.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Whole Foods Market, Organic Chickpea Shells, 8 Ounce -
Made In Cookware - 12-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware Italy - Induction Compatible -
Deiss PRO Citrus Zester & Cheese Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade, Wide, Dishwasher Safe
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 334Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 15mgSodium: 365mgCarbohydrates: 30gFiber: 8gSugar: 6gProtein: 14g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Hannah says
What a marvelous way to enjoy romanesco, Sylvie! Whenever I pick one up at the market I tend to roast it in the oven...time to get more creative and try your spicy tomato sauce. Love the raisins and olives in it, too. Romanesco is truly stunning and unique (as evidenced by your beautiful photos) and my kids think it looks like it's from outer-space!
Sommer@ASpicyPerspective says
I just just stare at that cauliflower all day--such a miracle of nature!
Jeanne @ CookSister! says
Oh how I love romanesco cauliflower! I still remembered how obsessed I was when I first saw it - a fractal vegetable 🙂 Wish it stayed as vividly green after cooking as when it's raw. The flavours in this dish are juist heavenly (and I have major plate envy!)
marla says
MUST find this cauliflower here in Telluride ~ so beautiful Sylvie! Love the addition of pine nuts and of course some cheese!
Reem says
Beautiful Sylvie...
I have cooked with romanesco one. .. im bookmarking this recipe. ..
Living the pics! As always they are stunning.
Eha says
Have never cooked, but, methinks have seen - and shall seek! Fabulous vegetable recipe I just have to try 🙂 !
Jeanette says
I spotted some Romanesco cauliflower in the store the other day grabbed a head just because it was just so beautiful. I love your recipe and am going to have to give this whirl.
Kiran @ KiranTarun.com says
Deliciousness! And I love how many kinds of cauliflowers are out there 🙂
mellissa@ibreatheimhungry says
Gorgeous photos - intriguing flavors! Can't wait to try this!
Amanda says
So cool!!! I learned something (or 10 things) new today! 🙂