Roasted Romanesco Cauliflower Pasta with Cream Sauce
1 head romanesco cauliflower
1-2 super marconi peppers
1-2 carrot roots
2 leeks, sliced finely
¼ lb shiitake mushroom (or other gourmet variety)
4-5 cloves garlic
2 tb butter
½ c dry white wine
1 ½ c heavy whipping cream
½ c pecorino romano, grated
Parsley, chopped fine.
Pasta (we like capellini)
This is a quick recipe, besides the one hour of roasting. Take advantage of the hot oven to roast some beets for an accompanied salad.
Preheat oven 375º F. Cut the romanesco cauliflower in half, and place face down in a large, coverable pan suitable for roasting (glass or other). Spilt peppers, de-stem and deseed, and add along with carrots. Drizzle vegetables with olive oil. Chuck in the oven for 30 min.
Uncover your roasting vegetables, and raise oven heat to 400º F for 15 min.
Snap off shiitake heads from stems, and chop the stems finely. Chop garlic, and mash with side of knife or garlic press.
Melt 2 tb butter in a large skillet. Add leeks, finely chopped mushroom stems, and mushroom heads for 10 min. Add garlic with ¼ c wine (reserve the other ¼ cup), and turn the flame off.
Remove roasted vegetables from oven and add ¼ c wine to cleanse pan. Cut romanesco florets off the central rib, and slice the central rib thinly. Slice the roasted peppers ¼ in thin. Scrape up the remnants soaking in the wine, and add everything to the skillet.
Warm skillet and add cream and most of pecorino romano, careful not to boil. Stir in most of parsley, and cook 2-3 minutes, stirring as needed.
Top with rest of parsley and pecorino romano and serve.