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Ribbon pasta with Romanesco peas and mushrooms

updated

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Ingredients for 4 servings:

  • 1 small head of Romanesco
  • 300 g peas, frozen
  • 300 g mushrooms
  • 500 g tagliatelle pasta
  • 200 ml cream or one of the reduced-fat alternatives
  • 100 ml milk
  • Vegetable stock powder
  • olive oil
  • salt and pepper
  • possibly nutmeg
  • Herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the Romanesco into florets, wash, and sauté them with the frozen peas in a little water in a wide, lidded pot until just tender. Thinly slice the mushrooms, sauté them in olive oil, and season with salt and pepper. Then add the other vegetables and pour in the cream and milk. Dissolve the vegetable stock in a little water and add it. While the sauce simmers on low heat, cook the tagliatelle until al dente. If you like, you can add nutmeg or herbs to the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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