Cauliflower and 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.
Servings: 6
Ingredients
- 1 pound pasta (we're using rigatoni)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, minced
- 5-6 garlic cloves minced
- 2 carrots minced
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 3.5 ounce shiitake mushrooms, finely minced/chopped
- 3 cups crimini or button mushrooms, finely minced/chopped
- 2 cups cauliflower florets, finely minced/ chopped
- 1/4 cup red wine
- 1 tablespoon balsamic
- 1 28 ounce 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!
Nutrition
Calories: 389kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 371mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3706IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg