What is romanesco?
Just what exactly is romanesco? Is it a cauliflower? Is it a type of broccoli? Some kind of alien life form? Well it turns out that although romanesco is a member of the same family (the 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?
We picked one up from our local greengrocers a few weeks ago and my daughter was fascinated by the intricate patterns.
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.
On this occasion however I haven't roasted it but pan fried it along with the other ingredients to make a quick, veg-filled pasta lunch.
My daughter had a brilliant time helping me prepare this romanesco pasta recipe for lunch. When it came to eating it she was less keen but she did give it a good go.
Her picky elder brother inevitably refused to try it but he did eat some of the linguine which is something of a breakthrough because he doesn't like spaghetti. I showed him that it was a slightly different shape and he tucked in. The vagaries of picky eating never fail to baffle me!
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
Pin this vegan linguine for later
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.
Romanesco, chickpea and fennel linguine
- 2 tbsp olive oil
- 1 onion thinly sliced
- 1 fennel thinly sliced
- 2 cloves of garlic crushed
- 1 romanesco broken into florets
- 400 g tin of chickpeas drained
- Small handful flat leaf parsley finely chopped
- Juice of one lemon
- Small handful of pine nuts toasted
- 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.
Take a look at these 31 vegan dinner recipes for Veganuary 2019.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox.
This recipe originally appeared on sneakyveg.com