Romanesco Pasta with Baby Bella Mushrooms and Roasted Garlic
It looks like psychedelic coral, but this edible flower in the brassicas (cruciferous) vegetable family.
It’s best served blanched, or cooked gently to preserve the texture and flavor, which is close to that of cauliflower, and the color, which is a mix of olive green with bits of gold running through.
I also learned it is absolutely delicious with pasta, and makes a great mid-week meal you can get on the table faster than getting takeaway.
This recipe uses one pan only, another bonus!
Cellentani pasta is a go-to for me for vegetarian pasta meals, because the cork screw shape grabs up veggies and beans nicely, but you can use whatever your fav is.
Ingredients
- 1 tsp chili packed in oil
- 2 tbsp good olive oil
- 1 cup diced Vidalia onion
- 2 cups sliced baby bella mushrooms
- 1 head romanesco broken into bite size florets
- 1 lb of your favorite pasta
- 1/2 tsp sea salt plus additional pinch of salt
- 2 heads roasted garlic*
- 1 cup grated Parmigiano Reggiano divided
Instructions
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-In a large skillet, sauté onion and chili in olive oil until soft, about 5 minutes
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-Add mushrooms, and cook covered, until mushrooms begin to wilt
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-Add romanesco, and cover to steam gently, about 3-4 minutes – romanesco should remain crisp
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-Remove vegetables from pan and set aside
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-In same pan, add pasta, 4c water, and 1/2 tsp sea salt
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-Cook over medium high heat, uncovered, stirring occasionally so it does not overflow until very al dente, or slightly underdone
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-Return vegetables to pan, and heat through
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-Stir in roasted garlic, breaking up any large cloves, and stir to incorporate
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-Add 1/2 cup parmesan cheese, and stir until it begins to tighten up any remaining water in the pan
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-Divide pasta to desired portions, and top with remaining parmesan
Recipe Notes
*Roasted garlic is a delicious and easy to prepare condiment to have around the kitchen. I make a bunch of heads when I already have my oven on for something else. Just cut the tops off a few heads, top with a little olive oil, salt, and herbs of choice, wrap in parchment paper, and bake at 350 degrees until it caramelizes, about 45 minutes. Store in the refrigerator, and squeeze garlic out of bulbs as needed. Spread on bread with brie, or stir into mashed potatoes or pasta dishes. It will keep in the refrigerator for about 5 days.
