Penne Pasta with Roasted Romanesco

by Veggies Save the Day
Penne Pasta with Roasted Romanesco


·1 head Romanesco or cauliflower, chopped into florets
·3 cloves garlic thinly sliced
·Salt and black pepper, to taste
·2 tablespoons olive oil
·14-16 oz gluten-free penne or noodles of choice


Preheat the oven to 425°F. Line a baking dish with foil or parchment paper. Place the Romanesco and garlic in the baking dish. Drizzle with olive oil, sprinkle with salt and pepper, then toss well to coat. Roast for about 30 minutes, or until tender, flipping halfway through. Add more oil, if pan appears dry. Meanwhile, prepare pasta according to the package directions. Drain, reserving about 1/2 cup of the starchy pasta water. Then, return the pasta to the pot. Pour the contents of the baking dish into the pasta, including the oil. Toss well, adding the reserved pasta water, as necessary. Taste and add more salt and pepper, if needed. Serve and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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