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Home » Recipes » Veg Box SOS

Vegan linguine with chickpea, fennel and romanesco

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vegan linguine with romanesco, fennel and chickpeas

A vegan linguine dish with romanesco, chickpea and fennel. This is a delicious and hearty romanesco pasta recipe that everyone will love.

vegan linguine with cauliflower, chickpeas and fennel

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?

Romaneso pasta recipe with fennel and chickpeas

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.

Romaneso pasta recipe with fennel and chickpeas

More vegan pasta recipes

  • 20 easy vegan pasta recipes
  • Orzo pasta salad with kale and chickpeas
  • Roasted tomato asparagus pasta
  • Pasta with courgettes and lovage
  • Sundried tomato pasta sauce with chipotle and walnuts
  • Rotolo with spinach and mushrooms

Or you might like this fennel and orange salad, this lemon and fennel pasta or my roasted fennel with lemon recipe.

Pin this vegan linguine for later

vegan linguine with romanesco, fennel and chickpeas

How to make vegan linguine with romanesco, chickpea and fennel

If you have made this recipe and loved it please consider leaving a comment and rating below.

Please do not reproduce this recipe without permission.

vegan linguine with cauliflower, chickpeas and fennel

Romanesco, chickpea and fennel linguine

Cook Veggielicious
A delicious vegetarian recipe for romanesco, chickpea and fennel linguine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine British
Servings 4
Calories 431 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 431kcalCarbohydrates: 73gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 40mgPotassium: 640mgFiber: 10gSugar: 6gVitamin A: 101IUVitamin C: 25mgCalcium: 87mgIron: 3mg
Keyword vegan linguine
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Comments

  1. Katie Hunt

    July 12, 2018 at 11:09 pm

    5 stars
    Wow!! This was so good! Last weekend I went to my local Farmer's Market and randomly bought organic fennel and a Romanesco just because they aren't usual veggie's I can find in the organic section of most stores. I had no idea what I was going to do with them so I went on Pinterest for ideas. Never thought I'd find one recipe with both veggies! I followed the recipe exactly, except I used half pasta/half zoodles because I like to eat big portions without all the carbs. Thank you so much for this recipe. It was so fresh tasting and full of flavor. I will definitely be making this one again!!

    Reply
    • Cook Veggielicious

      July 13, 2018 at 1:58 pm

      Hi Katie, thanks so much for your lovely comment - I'm so pleased that you found the recipe and loved it!

      Reply

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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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