Romanesca Pasta

Updated at: Fri, 01 Dec 2023 01:01:46 GMT

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the leek and potato, followed by the romanesco florets. Sauté all the vegetables for 5 minutes, then add 1 cup of vegetable stock, cover with a lid and bring to a boil.

Step 2

Season with a generous pinch of sea salt and freshly cracked black pepper to taste, remove the lid and cook until the romanesco has slightly softened, then turn the heat off.

Step 3

Transfer ⅔ of the vegetables and all the stock into a blender. Add 2 tablespoons of grated parmesan cheese and blend until smooth, adding more stock if necessary.

Step 4

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain the pasta and transfer it into the skillet with the sauteed vegetables.

Step 5

Add the romanesco pasta sauce and mix all the ingredients together. Drizzle the remaining 1 tablespoon of olive oil over the top, season with the remaining parmesan cheese, and freshly-cracked black pepper and serve.

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Delicious

Easy

Go-to

One-dish

Under 30 minutes