Cauliflower and mushroom 'bolognese'
8
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Who doesn’t love a hearty bolognese? This veggie version of the classic pasta sauce uses frozen cauli for value and convenience, plus a generous amount of mushrooms for plenty of umami flavour.
Ingredients
Frozen cauliflower
500 g, florets
Brown onion
1 medium, roughly chopped
Carrot(s)
1 large, roughly chopped
Celery
1 stick(s), roughly chopped
Cup mushrooms
250 g, sliced
Tuscan seasoning
2 tsp
Canned diced tomatoes
1 400g can
Vegetable stock cube
1 individual, (to make 2 cups (500ml) vegetable stock)
Tomato paste
2 tbs
Balsamic vinegar
2 tbs
Dry pasta
240 g, penne variety
Fresh basil
2 tbs, leaves, to serve (optional)
Pine nuts
1 tbs, toasted, to serve (optional)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Spread frozen cauliflower in an even layer over prepared tray, lightly spray with oil and season with salt and pepper. Roast for 20-25 minutes, until browned and tender. Set aside.
2
Meanwhile, process onion, carrot and celery in a food processor until finely chopped. Lightly spray a large pot with oil and heat over medium heat. Cook finely chopped vegetables, stirring, for about 10 minutes, until slightly softened, adding a splash of water if vegetables catch on base of pot.
3
Add mushrooms to pot. Increase heat to medium-high and cook, stirring, for a further 5-8 minutes, until softened. Stir in seasoning, tomatoes, stock, tomato paste and vinegar and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened. Stir in roasted cauliflower and season with salt and pepper. Simmer for a further 2 minutes or until heated through.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions.
5
Divide pasta among 4 bowls and top with ‘bolognese’. If using, scatter over basil and pine nuts to serve.
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