Cauliflower and mushroom bolognese

Cauliflower and mushroom bolognese

A meat-free bolognese where grated cauliflower and mushrooms make a rich, hearty sauce. Adapted from ICA.

  • 🍳 Cook time: 30 mins
  • 🍽️ Servings: 4

Ingredients

  • 3 garlic cloves
  • 1/2 cauliflower (~350 g)
  • 250 g mushrooms
  • 3 tbsp oil
  • 2 tsp chilli powder
  • 2 tbsp tomato purée
  • 380 g crushed tomatoes
  • 1 vegetable stock cube
  • 1 tbsp Dijon mustard
  • 2 dl water
  • Salt
  • Black pepper
  • 400 g pasta (rigatoni works well)
  • 1–2 dl pasta water
  • 1 dl finely chopped parsley, to serve
  • Grated parmesan, to serve

Directions

  1. Peel and chop the garlic. Coarsely grate the cauliflower and mushrooms. Fry the garlic, cauliflower and mushrooms in the oil until they take on colour. Add the chilli powder and tomato purée and fry for a few minutes more.
  2. Stir in the crushed tomatoes, stock cube, Dijon mustard and water. Simmer for about 10 mins, then season with salt and pepper.
  3. Cook the pasta according to the package. Drain, reserving 1–2 dl of the pasta water. Toss the pasta with the sauce and a splash of pasta water.
  4. Top with parsley and parmesan before serving.