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Cauliflower & Romanesco Pasta
This recipe results in a dish that is more veggies than it is pasta. If you would prefer more of a pasta meal you will want to adjust the proportion of pasta to vegetables. If you haven't tried romanesco before similarly to cauliflower it has a nice crunch however, not as pungent of a flavour.
Prep Time: 00:10
Cook Time: 00:40
1/2 head cauliflower, cut into florets
1/2 head romanesco, cut into florets
1 cup sliced white mushrooms (optional)
2 shallots, coarsely chopped
2 garlic cloves
2 - 3 tablespoons extra virgin olive oil
salt and pepper to taste
6 ounces fusilli or penne or pasta of your choice
1 lemon, juiced
1/4 - 1/2 cup feta, crumbled
1Preheat oven to 450F
2Place cauliflower, romanesco, mushrooms, shallots and garlic (cloves still in skin) on baking pan. Drizzle with extra virgin olive oil and salt and pepper (to taste).
3Roast in 450F oven for 20-30 minutes. Once cauliflower and romanesco are golden brown, remove from oven. Take skin off garlic and smash it so that you can mix everything together. Add a pinch more salt (if necessary) and set aside.
4Cook your pasta for about 8 minutes or until it's cooked al dente. Drain pasta but keep a small amount (a couple tablespoons) pasta water.
5In a large bowl add the roasted vegetables, a drizzle of olive oil, lemon juice and feta to pasta and toss everything together.
6Taste and adjust seasoning.
AMOUNT OF VEGGIES: Feel free to use 1 whole head of Cauliflower or 1 whole of Romanesco instead of half of each. I happened to have 1/2 of each leftover. FETA: I used a fresh Macedonian feta but feel free to purchase pre-crumbled feta if that's easier. You can also try goat cheese however, it will be quite a bit creamier.
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