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Romanesco and White Bean Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: beans, pasta, vegetables, vegetarian
Servings: 2 people


  • ½ head/230g romanesco cut in florets
  • 1 c/190g cooked white beans great northern beans
  • 2 green onions
  • 1 tbs/15ml olive oil
  • ¼ c/60 dry white wine
  • ½ tsp red pepper flakes
  • ¼ tsp ground pepper
  • Salt to taste
  • ¼ - 1/3 lb/150g short pasta
  • Grated parmesan to serve*


  • Start pasta cooking according to instructions.
  • Chop whites and 1” of green onions into ½” rounds and set aside.
  • Heat olive oil in a pan over medium heat. Add romanesco florets. Saute gently, stirring frequently.
  • When just starting to soften on the points, about 2 minutes, add wine, white beans, onions, red pepper flakes, and pepper. Reduce to medium-low and cook for a further 3-4 minutes, until liquid is about half reduced and the romanesco can be easily pierced with a fork.
  • Taste and season with salt as needed. Start with about ¼ tsp.
  • Strain pasta and toss with romanesco.
  • Serve with grated parmesan.


*Asiago can also be nice here.
If you want to make the dish a little more acidic and complex, some sliced dried tomatoes can be added at the same time as the beans. I suggest increasing the wine slightly if you go for this.