Cauliflower & Mushroom Bolognese

5 from 2 votes

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Cauliflower & Mushroom Bolognese

Cauliflower & Mushroom Bolognese

This cauliflower and mushroom bolognese recipe is the vegetarian main you need in your life! Minced cauliflower and mushrooms are cooked till soft in wine, spices & tomatoes.

Then tossed over rigatoni with parmesan, pasta water, a lil bit of lemon juice and zest, to create the most luscious, delicious (vegetarian!) inspired bolognese.⁠

Cauliflower & Mushroom Bolognese

What ingredients do you need to make mushroom bolognese?

  • Pasta, any pasta will do! Such as rigatoni, pappardelle, tagliatelle, penne!
  • Extra-virgin olive oil
  • Unsalted butter
  • Yellow onion
  • Carrots
  • Garlic cloves
  • Dried sage
  • Dried basil
  • Red pepper flakes
  • Tomato paste
  • Shiitake mushrooms
  • Crimini or button mushrooms
  • Cauliflower florets
  • Red wine
  • Balsamic
  • Can of whole peeled tomatoes
  • Parmesan rind
  • Pasta water
  • Parmigiana reggiano, parmesan cheese
  • Fresh parsley, squeeze of lemon juice, and lemon zest
  • Kosher salt and black pepper
Cauliflower & Mushroom Bolognese

Steps To Make This Recipe

Step 1: mince veggies

In a food processor, or by hand, chop and mince mushrooms and cauliflower. Set aside.

Step 2: sweat out aromatics and make your bolognese sauce

In a heated large skillet, dutch oven or pan, drizzle 2 tablespoons olive oil and melt 1 tablespoon butter until glistening. Add in onions and carrots and sweat out for 5-6 minutes until softened and sautéed and slightly browning.

Step 3

Season with salt, pepper, add in your garlic as well as your sage, basil and red pepper flakes. Mix well until bloomed. 1-2 minutes.

Step 4: add tomato paste and stir

Add in tomato paste and allow that to reduce down another 5-6 minutes.

Step 5: add vegetables

Next, add your minced mushrooms and cauliflower with your red wine and balsamic to reduce down.

Step 6: add rest of ingredients and simmer

Add in your peeled tomatoes and juice with a parmesan rind. Mix until all combined. Simmer on medium low to low for about 1-3 hours until everything is soft (the longer you simmer, the more flavor), reduced and flavorful! It should have some liquid, but should be thickened and everything should have loads of flavor. Adjust with salt and pepper to taste.

Step 7: cook pasta

When the bolognese is ready, cook pasta according to the package instructions, season with salt when boiling.

Step 8: toss and serve!

Toss your pasta in the bolognese with pasta water. At this point, you can also add another tablespoon or two of butter. Add in shredded parmigiano reggiano. Off heat, top off with chopped parsley, lemon squeeze, zest and serve!

Cauliflower & Mushroom Bolognese

Tips, Tricks and Substitutions

To make this recipe vegan

It’s totally do-able to make this vegan! Omit butter & parmesan. You can omit all together or sub with plant-based butter and plant-based cheese. As well as remove the parm rind.

To make this recipe gluten-free

You can sub with all types of lentil, chickpea, and/or other pasta of your choice here!

Mushrooms sub

If you don’t like mushrooms, you can remove all-together and use a little handful of nuts (like walnuts) and just make this cauli based.

Another great sub for mushrooms can be cooked lentils as well!

Storing: fridge and freezer instructions

  • Fridge: you can store the sauce (before adding in pasta) in the fridge is a covered container for 3-4 days.
  • Freezer: you can store the sauce in an air tight container in the freezer for 3-4 months! Defrost in the fridge when ready to eat.
Cauliflower & Mushroom Bolognese

Serve your bolognese with:

More pasta recipes to check out:

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Cauliflower & Mushroom Bolognese

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Cauliflower & Mushroom Bolognese
5 from 2 votes

Cauliflower & Mushroom Bolognese

This cauliflower & mushroom bolognese is the vegetarian main you need in your life! Minced cauliflower and mushrooms are cooked till soft in wine, spices & tomatoes.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6 people

Ingredients 

  • 1 lb pasta, (we're using rigatoni)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, minced
  • 5-6 garlic cloves, minced
  • 2 carrots, minced
  • 1/4th teaspoon dried sage
  • 1/4th teaspoon dried basil
  • 1/4th teaspoon red pepper flakes
  • 1/4th cup tomato paste
  • 3.5 oz shiitake mushrooms, finely minced/chopped
  • 3 cups crimini or button mushrooms, finely minced/chopped
  • 2 cups cauliflower florets, finely minced/ chopped
  • 1/4th cup red wine
  • 1 tablespoon balsamic
  • 1 28oz can of whole peeled tomatoes, hand crushed with juice
  • 1 parmesan rind, (optional)
  • 1/2 cup pasta water, and more adjust if needed
  • 1/2 cup shredded parmigiano reggiano, (and more for serving)
  • chopped parsley, squeeze of lemon juice, lemon zest to finish
  • salt and pepper to taste

Instructions 

  • In a food processor, or by hand, chop and mince mushrooms and cauliflower. Set aside.
  • In a heated skillet, drizzle 2 tablespoons olive oil and melt 1 tablespoon butter until glistening. Add in onions and carrots and sweat out for 5-6 minutes until softened and sautéed and slightly browning.
  • Season with salt, pepper, add in your garlic as well as your sage, basil and red pepper flakes. Mix well until bloomed. 1-2 minutes.
  • Add in tomato paste and allow that to reduce down another 5-6 minutes.
  • Next, add your minced mushrooms and cauliflower with your red wine and balsamic to reduce down.
  • Add in your peeled tomatoes and juice with a parmesan rind. Mix until all combined. Simmer on medium low to low for about 1-3 hours until everything is soft (the longer you simmer, the more flavor), reduced and flavorful! It should have some liquid, but should be thickened and everything should have loads of flavor. Adjust with salt and pepper to taste.
  • When the bolognese in ready, cook pasta according to the package instructions, season with salt when boiling.
  • Toss your pasta in the bolognese with pasta water. At this point, you can also add another tablespoon or two of butter. Add in shredded parmigiano reggiano. Off heat, top off with chopped parsley, lemon squeeze, zest and serve!
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4 Comments

  1. hi! the instructions say “add in onions and carrots” (step 2) but there are no carrots in the ingredients list. how much carrot do you need?
    thanks!