Fusilli with Romanesco and Lemon Sauce

Bring water to a boil in a saucepan and cook the pasta for 1 minute less than indicated on the packet.

Before draining the pasta, reserve about 15 cl of the pasta water.

Wash and dry romanesco cabbage. Then, defeat the florets of the foot of the cabbage. Cut the big pieces in half.

Then bring water to a boil in a saucepan and cook the romanesco cabbage for 10 minutes to keep it crisp. Finally, put the cabbage under cold water to stop cooking.

Wash and dry the zucchini and cut it into slices. Wash and dry the mushrooms and cut them in half or four.

Then, in a frying pan, heat 2 tablespoons of olive oil. Add a little chili powder or flakes (I add chilli everywhere, but this step is optional). Then add the zucchini slices. Sauté for 5 minutes.

Then add the pre-cooked romanesco cabbage, the mushrooms and the peas.

Season with salt and pepper. Then sauté all the vegetables for 5 to 10 minutes over low heat.

Add 100g of crème fraiche to the vegetables. Then pour 15 cl of the pasta water taken at the end of the cooking. Finally, squeeze the juice of a lemon. Stir well and check the seasoning.

Finally, add the pasta directly to the pan over very low heat. Grate some Parmesan (2 tbsp) directly into the pan and mix to bind well to the lemon sauce. Serve hot.