A vegan linguine dish with romanesco, chickpea and fennel. This is a delicious and hearty romanesco pasta recipe that everyone will love.
If you don't have a romanesco you can substitute a cauliflower.
What is romanesco?
Just what exactly is romanesco?
Is it a cauliflower?
A type of broccoli?
Some kind of alien life form?
Well it turns out that although romanesco is a member of the same family (brassica) as cauliflower and broccoli it's actually a unique vegetable in its own right.
It not only looks spectacular but it tastes amazing too. But what do you do with it?
How do you cook romanesco?
Romanesco can be cooked in the same way as cauliflower.
It tastes great roasted and can even be cooked and served whole.
For this recipe I've pan fried it along with the other ingredients to make a quick, veg-filled pasta meal.
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How to make vegan linguine with romanesco, chickpea and fennel
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Romanesco, chickpea and fennel linguine
- 2 tablespoon olive oil
- 1 onion thinly sliced
- 1 fennel thinly sliced
- 2 cloves garlic crushed
- 1 romanesco broken into florets, or use a cauilflower
- 240 g cooked chickpeas drained and rinsed (1 regular tin)
- Small handful flat leaf parsley finely chopped
- 1 lemon juiced
- Small handful pine nuts toasted
- pinch Chilli flakes optional
- Salt and pepper optional
- 250 g linguine or other pasta
- Heat the olive oil in a large wok or saucepan.
- Add the sliced onion and fennel, stir well and cook over a low heat for around 10 minutes until softened. Add the garlic, stir, and cook for a further two minutes.
- Add the romanesco florets and continue to stir fry for 10-15 minutes until softened. You can leave it with a little crunch, or cook it until soft depending on your preference.
- In the meantime cook the linguine according to the packet instructions.
- When the romanesco has started to soften stir through the chickpeas, lemon juice, parsley, pine nuts and chilli flakes if using. Season to taste.
Need more vegan dinner inspiration? Here are 31 vegan dinner recipes for you.
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