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Artichoke spaghetti with romanesco


Serves: 2
timePrep time: 20 mins
timeTotal time:
Artichoke spaghetti with romanesco
Recipe photograph by Dan Jones

Artichoke spaghetti with romanesco

Blend artichoke hearts to create a creamy sauce for this vegan romanesco pasta with chilli, garlic and lemon. Pasta perfection in just 30 minutes

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
618Kcal
Fat
23gr
Saturates
3gr
Carbs
70gr
Sugars
13gr
Fibre
20gr
Protein
23gr
Salt
0.5gr

Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes
Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes

Ingredients

  • 1 small romanesco cauliflower or a head of broccoli (about 335g)
  • 2 tbsp olive oil
  • 175g wholewheat spaghetti
  • 1 x 400g tin artichoke hearts in water
  • 1 red chilli, deseeded and finely sliced
  • 2 garlic cloves, finely sliced
  • ½ x 20g pack sage, finely chopped
  • juice of ½ lemon
  • 25g walnuts, roughly chopped

Step by step

  1. Bring a large pan of salted water to the boil.
  2. Break the romanesco into florets, chop any leaves, and cut the stalk into 1cm pieces. Heat 1 tablespoon of olive oil in a large frying pan and fry the stalks and florets for 8-10 minutes until lightly charred and tender. Add the leaves (if any) for the last 2 minutes. Tip it all onto a plate.
  3. Add the spaghetti to the boiling water, cook for 10 minutes, stirring occasionally. Meanwhile, drain the artichokes (reserving the liquid) and blend in a food processor, or with a stick blender, until smooth.
  4. Heat 1 tablespoon of olive oil in the frying pan on a medium heat. Add the chilli and garlic, cook for 2-3 minutes until softened. Add the artichokes and sage; cook for 2 minutes more.
  5. Add a splash each of the drained artichoke water and pasta cooking water to the pan, season well, and cook for another 2-3 minutes. Drain the spaghetti and add it to the pan along with the romanesco.
  6. Squeeze over lemon juice to taste, toss everything together, and serve with the walnuts sprinkled over.

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