Romanesco Pasta with Apples and Curry Cauliflower Sauce | The Wimpy Vegetarian

Romanesco Pasta with Apples and Curry Cauliflower Sauce

Serves 4     adjust servings



Romanesco Pasta with Apples

  • 3 tablespoon olive oil, plus a drizzle at the end
  • 1 cup sliced scallions including the green stems
  • 2 – 3 tablespoons poblano pepper, small diced
  • 1 - 2 tablespoons garlic paste
  • 1/2 Fuji apple, coarsely chopped (don’t peel)
  • 1 1/2 heads Romanesco, florets separated (about 1 cup)
  • 1/2 cup Creamy Cauliflower Sauce (recipe below)
  • 2 cups dry pasta – I used farfalle (bow-shaped pasta)
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1 1/2 tablespoons grated 3-cheese combination of Parmesan, Romano, and Asiago
  • Kosher sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon toasted breadcrumbs, or more to taste
  • Minced chives

Curry Cauliflower Sauce

  • 2 cups cauliflower florets, cut into roughly 1/2-inch pieces
  • 2 1/4 cups vegetable stock or broth
  • 1 shallot, minced
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon kosher salt


Romanesco Pasta with Apples

  1. Cook the pasta according to the directions on the package. Drain.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the scallion and poblano and sautè, stirring occasionally, until softened and fragrent, about 2 minutes. Add the garlic and cook another 30 seconds. Add the romanesco florets and cook another 2 minutes. Add the apples and sautè until the apples are slightly soft, about 2 minutes.
  3. Add the sauce and cooked pasta, and toss until everything is heated through, stirring occasionally, about 2 minutes. Top with the parsley, cheese, breadcrumbs, and chives. Finish with a little salt and a few grinds of pepper. Finish with a drizzle of olive oil. Serve warm.

Curry Cauliflower Sauce

  1. In a medium saucepan, cover the cauliflower and shallot with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
  2. Store any leftovers airtight in the refrigerator.


Recipe Notes


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