Spelt pasta with roasted romanesco and sundried tomatoes recipe
Serve this vegetarian pasta dish for two with a grating of parmesan and an extra splash of balsamic vinegar to suit your taste.
Ingredients
- 1 head romanesco
- 3 cloves garlic, left in their skins
- 1 splash good olive oil
- 200 g spelt pasta, e.g. fusilli
- 50 g dried breadcrumbs
- 10 black olives
- 6 sundried tomatoes
- 1 splash sherry or balsamic vinegar
- 25 g finely grated parmesan
- 1 head romanesco
- 3 cloves garlic, left in their skins
- 1 splash good olive oil
- 7.1 oz spelt pasta, e.g. fusilli
- 1.8 oz dried breadcrumbs
- 10 black olives
- 6 sundried tomatoes
- 1 splash sherry or balsamic vinegar
- 0.9 oz finely grated parmesan
- 1 head romanesco
- 3 cloves garlic, left in their skins
- 1 splash good olive oil
- 7.1 oz spelt pasta, e.g. fusilli
- 1.8 oz dried breadcrumbs
- 10 black olives
- 6 sundried tomatoes
- 1 splash sherry or balsamic vinegar
- 0.9 oz finely grated parmesan
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Cut the romanesco into florets. Put in a baking dish with the garlic cloves and toss in 2 tbsp olive oil. Season with salt and pepper and roast at 190°C.
- Now put a large pan of salted water on to boil.
- After the romanesco and garlic have been in the oven for 15 mins, remove the garlic to a plate to cool slightly. Toss the romanesco and keep warm in the oven.
- Put the pasta into the boiling pan of water (spelt pasta takes approx 6 mins; check your packet instructions).
- Squeeze the garlic from the skins into a large frying pan and mash up with a fork. Chop the sundried tomatoes and olives. Add 2 tbsp olive oil to the frying pan.
- Heat, then add the breadcrumbs, tossing them from time to time until golden. Add a splash of vinegar, the sundried tomatoes, olives and season with salt and pepper.
Recipe devised by Kirsty Hale for Riverford.
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