Rosto Recipe,Traditional Gibraltar Pasta Meat-free Alternative (2024)

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Rosto is a classic of Gibraltar’s cuisine and a firm family favourite, probably from Genoese origin going back a few hundred years. It is traditionally made with penne pasta in a tomato sauce with carrots, mushrooms, and can be quite meat heavy as there is more meat in proportion to dry pasta used. Due to the influence of Gibraltar in the surrounding are, Rosto is also known in the adjacent towns in Gibraltar albeit with a few variations. However, variation in Rosto recipes is widespread with every family having it’s own version. Some people make it with mushrooms, some without, and others will use pork and others beef or even chicken.

Having said this, rosto is very easily made vegetarian (this recipe is actually vegan!) by substituting the meat for any meatless protein option, such as seitan. In order to bring the meaty savoury taste this recipe uses yeast extract (Marmite), a bit of miso paste and some Maggi seasoning (liquid aminos). Miso paste and Maggi seasoning sauce are optional and all of which can be easily found in local supermarkets; a little of these goes a long way.

There is a natural sweetness to this dish because of the onions and carrots, but I like to add an extra pinch of sugar to counter the acidity of the wine and tomatoes. This proper rustic tasty home food. Traditionally rosto is served with grated mature Edam cheese (one of Gibraltar’s many quirks), but if you want to keep it dairy free and healthier it is also perfectly good without it.

Rosto – Classic Gibraltarian Pasta Recipe

Ingredients

6 tbsp olive oil
250 g meat-free protein (such as seitan)
250 g penne pasta, dry
1 large onion
2 cloves of garlic
4 large carrots (approx 350 g)
200 g button mushrooms
1 tin of tomato (approx 400 g)
125 ml water or vegetable stock
½ tsp vegetable stock powder if using water
200 ml white wine
2 tsp yeast extract (Marmite)
1 tsp miso paste (optional)
½ tsp Maggi seasoning
1 tsp concentrated tomato puree
½ tsp sugar (optional)

6 tbsp olive oil
½ lb meat-free protein (such as seitan)
½ lb penne pasta
1 large onion
2 cloves of garlic
4 large carrots (approx 12 oz)
7 oz button mushrooms
1 tin of tomato (approx 14 oz)
½ cup water or vegetable stock
½ tsp vegetable boullion powder if using water
7 fl oz white wine
2 tsp yeast extract (Marmite)
1 tsp miso paste (optional)
½ tsp Maggi seasoning
1 tsp concentrated tomato puree
½ tsp sugar (optional)

Instructions

Sauté one large finely diced onion and the diced garlic in a large pan with 6 tbsp of olive oil.
Slice the carrots lengthwise and cut into quarters and then cut them in the middle. You can also finely slice into circles, the option is yours. Add them to the pan and sauté with the onions
Cut the mushrooms into quarters and add to the pan. These will shrink considerably.
Add the tin of tomatoes, concentrated tomato puree, wine, water or vegetable, Maggi seasoning, Marmite, miso paste (optional) and a pinch of sugar. Bring to a boil and allow to gently simmer.
Add the meat-free protein to the sauce about 10 minutes before the pasta is due to be added.
Boil water and cook the penne pasta. When the pasta is al-dente (after about 8 minutes) drain the water and add the pasta to the pan with the sauce.
Take off the heat and allow to rest for 15 minutes before serving. The pasta will keep on soaking the sauce as it rests.

Notes

You can use Quorn fillets, seitan or any other meat-free protein of your choice. Sauté to develop some colour for more flavour.

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5.00 from 4 reviews

Gibraltarian Cuisine / main dish / pasta / quorn / seitan / vegan