Fusilli with Romanesco and Lemon Sauce
Fancy pasta? Tired of tomato sauce or pesto sauce? I have the solution for you! Here is a healthy and original recipe for Fusilli pasta with Romanesco and Lemon Sauce.
Recipe of Fusilli with Romanesco and Lemon Sauce
If you follow my blog regularly, you’ll see that I like to add lots of vegetables in my pasta recipes! To stay in my habits, I didn’t stick to romanesco for my recipe Fusilli with Romanesco and Lemon Sauce but I added a zucchini, some mushrooms and peas.
For a 2/3 serving dish, I used the following ingredients:
Ingredients
- 250g fusilli
- 1 romanesco cabbage
- 1 zucchini
- 150g mushrooms
- 100g peas, frozen
- 1 lemon
- 100g crème fraiche
- olive oil
- chilli, optional
- salt and pepper
- Parmesan
How to prepare romanesco cabbage?
Romanesco cabbage comes, as its name suggest, from the region of Rome . It is a vegetable of the cabbage family with a pale green color. It ressembles both cauliflower and broccoli. Besides, it prepares in the same way!
Step 1: Prepare romanesco cabbage
Wash and dry romanesco cabbage. Then, defeat the florets of the foot of the cabbage. Cut the big pieces in half.
Then bring water to a boil in a saucepan and cook the romanesco cabbage for 10 minutes to keep it crisp. Finally, put the cabbage under cold water to stop cooking.
Preparing the vegetables
Step 2: Zucchini
Wash and dry the zucchini and cut it into slices.
Then, in a frying pan, heat 2 tablespoons of olive oil. Add a little chili powder or flakes (I add chilli everywhere, but this step is optional). Then add the zucchini slices. Sauté for 5 minutes.
Step 3: The romanesco cabbage
Then add the pre-cooked romanesco cabbage (see step 1).
Step 4: Mushrooms
Wash and dry the mushrooms and cut them in half or four. Sauté them with zucchini and romanesco cabbage.
Steps 5: Peas
Add frozen peas directly to vegetable preparation. Season with salt and pepper. Then sauté all the vegetables for 5 to 10 minutes over low heat.
Cooking the fusilli
Steps 6: The fusilli
Bring water to a boil in a saucepan and cook the pasta for 1 minute less than indicated on the packet.
Before draining the pasta, reserve about 15 cl of the pasta water.
The cooking water of the pasta is rich in starch. Add a little pasta cooking water, taken at the end of the cooking, into your sauce and it will bring creaminess to your sauce and allow it to stick better on the pasta!
Lemon sauce
Step 7: The sauce
Add 100g of crème fraiche to the vegetables. Then pour 15 cl of the pasta water taken at the end of the cooking. Finally, squeeze the juice of a lemon. Stir well and check the seasoning.
Step 8: Finally…
Finally, add the pasta directly to the pan over very low heat. Grate some Parmesan (2 tbsp) directly into the pan and mix to bind well to the lemon sauce. Serve hot.
If you liked this recipe, then you will certainly also be interested in these other pasta recipes!
Please leave me a comment if you liked this recipe or if you have any questions.
Fusilli with Romanesco and Lemon Sauce
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Ingredients
- 250 g fusilli
- 1 romanesco cabbage
- 1 zucchini
- 150 g mushrooms
- 100 g peas frozen
- 1 lemon
- 100 g crème fraiche
- olive oil
- chili flakes optional
- salt and pepper
- Parmesan
Instructions
- Bring water to a boil in a saucepan and cook the pasta for 1 minute less than indicated on the packet.
- Before draining the pasta, reserve about 15 cl of the pasta water.
- Wash and dry romanesco cabbage. Then, defeat the florets of the foot of the cabbage. Cut the big pieces in half.
- Then bring water to a boil in a saucepan and cook the romanesco cabbage for 10 minutes to keep it crisp. Finally, put the cabbage under cold water to stop cooking.
- Wash and dry the zucchini and cut it into slices. Wash and dry the mushrooms and cut them in half or four.
- Then, in a frying pan, heat 2 tablespoons of olive oil. Add a little chili powder or flakes (I add chilli everywhere, but this step is optional). Then add the zucchini slices. Sauté for 5 minutes.
- Then add the pre-cooked romanesco cabbage, the mushrooms and the peas.
- Season with salt and pepper. Then sauté all the vegetables for 5 to 10 minutes over low heat.
- Add 100g of crème fraiche to the vegetables. Then pour 15 cl of the pasta water taken at the end of the cooking. Finally, squeeze the juice of a lemon. Stir well and check the seasoning.
- Finally, add the pasta directly to the pan over very low heat. Grate some Parmesan (2 tbsp) directly into the pan and mix to bind well to the lemon sauce. Serve hot.
