Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta al forno Veg con broccolo romanesco

Baked Pasta with Romanesco Broccoli

Name: Baked Pasta with Romanesco Broccoli
Total time: 7200 s
Yield: 5-6 people
Cuisine: American
Ingredients: 14 oz pasta (mezze maniche or rigatoni); 1 Romanesco broccoli; 1/2 onion; 2-3 cloves garlic; Vegan cheese, to taste; Pine nuts or nuts (breadcrumbs for extra crunch), to taste; Olive oil, to taste; 1/2 cup flour (about 70 grams); 1/4 cup olive oil (about 60 ml); 2 cups oat or soy milk (unsweetened) (about 500 ml); 1/2 teaspoon salt; Nutmeg, to taste

Tamba Gabriela @gabry_

Verona, Veneto, Italia

Baked pasta is one of my favorite comfort foods 🤩

Tamba Gabriela @gabry_

Verona, Veneto, Italia

Baked pasta is one of my favorite comfort foods 🤩

Saved

Ingredients

About 2 hours

5-6 people

14 ozpasta (mezze maniche or rigatoni)
1Romanesco broccoli
1/2onion
2-3 clovesgarlic
Vegan cheese, to taste
Pine nuts or nuts (breadcrumbs for extra crunch), to taste
Olive oil, to taste
For the béchamel sauce
1/2 cupflour (about 70 grams)
1/4 cupolive oil (about 60 ml)
2 cupsoat or soy milk (unsweetened) (about 500 ml)
1/2 teaspoonsalt
Nutmeg, to taste

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Steps

About 2 hours

1

Blanch the Romanesco broccoli in water for 10 minutes, then let it absorb the flavors in a sauté of onion or garlic cloves.
2

Prepare the béchamel sauce starting with the roux by combining flour and oil. Then add the warm plant-based milk. When it starts to boil, it's ready. Remove from heat and add salt and nutmeg.
3

Cook the pasta and drain it while it's still firm to the bite. Mix it with the Romanesco broccoli and half of the béchamel sauce until the broccoli breaks down, creating a creamy texture.
4

In an aluminum tray, layer the béchamel sauce, seasoned pasta, more béchamel sauce, and vegan cheese. Make 2 layers and finish with béchamel sauce, vegan cheese, some broccoli florets on top, and for extra crunch, add pine nuts, breadcrumbs, and olive oil.
5

Bake in a preheated static oven at 400°F (200°C) for 20 minutes. For the last 5 minutes, switch to grill mode.