This was a very special pasta meal with a delicious almond-miso-white wine Sauce. We really like romanesco and look forward to late summer/fall when it comes available.

Spirali Pasta with Romanesco and Peas

Yield: 4 servings


  • 4 ounces spirali pasta
  • 1 cup peas (fresh or frozen)
  • 2-3 cups romanesco broccoli florets
  • 1/2 cup fresh basil,chopped

for the sauce:

  • 2 tablespoons miso
  • 1/2 cup white wine
  • 1/2 cup ground almonds
  • pinch red pepper flakes (optional)
  • 1-2 ounces soy cheese grated as garnish and handful toasted almonds

Spirali Pasta with Romanesco and Peas


  1. Steam the romanesco florets al dente.
  2. Cook the pasta according to the recommendations of the package.
  3. Prepare the peas – frozen can be thawed with boiling water, fresh should be cooked al dente.

to prepare the sauce:

  1. Place the miso in a small saucepan.
Add the white wine and stir to evenly dissolve the miso.
  3. Add the ground almond and pepper flakes if using.
  4. Lightly warm the sauce.
  5. Season to taste as desired.
  6. Toast the almonds in a dry frying pan.
  7. Grate the soy cheese.

to prepare the meal:

  1. When the pasta is coked, drain off the water and return to the pot
  2. Add 13/4 of the miso sauce and mix well.
  3. Add 3/4 of the chopped basil, the peas and mix.
  4. Add the romanesco and lightly mix in.
  5. Serve the meal in a large serving bow, or on individual serving plates.
  6. Garnish with a few more basil leaves, some toasted almonds, and the grated soy cheese.
  7. The rest of the miso dressing can be served in a bowl for people to help themselves I they want more.