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Photo of Cauliflower & mushroom Bolognese by WW

Cauliflower & mushroom Bolognese

6
Points® value
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Easy
Who doesn’t love a hearty Bolognese? Red wine, Marmite and soy sauce give this veggie version of the classic pasta sauce plenty of unami flavour.

Ingredients

Cauliflower, Raw

750 g, broken into small florets

Calorie controlled cooking spray

12 spray(s)

Thyme, Fresh

10 g, leaves only

Onion

1 large

Carrots, raw

1 medium

Celery, Raw

1 stick(s)

Garlic

3 clove(s), crushed

Bay leaf, dry

1 leaf/leaves

Mushrooms

250 g, chestnut mushrooms, sliced

Red Wine

125 ml

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), to make 500ml

Yeast Extract

½ teaspoon(s), level

Soy Sauce

1 teaspoon(s)

Yellow lentil pasta

240 g

Basil, fresh

1 tablespoon(s), leaves torn to serve

Pine nuts

15 g, to serve

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Spread out the cauliflower in a roasting tin, mist with cooking spray and season well. Scatter over half of the thyme, then roast for 25 minutes until tender and starting to char at the edges. Set aside.
  2. Meanwhile, pulse the onion, carrot and celery in a food processor until finely chopped. Mist a large flameproof casserole with cooking spray and set over a medium heat. Add the finely chopped veg and cook for 15 minutes until just soft. Stir in the garlic and bay leaf, and cook for a further 5 minutes. Transfer to a bowl.
  3. Increase the heat to high and mist the casserole with more cooking spray, then fry the mushrooms in two batches for about 4-5 minutes per batch, until golden. Return all the mushrooms to the casserole, add the wine and bubble for 1-2 minutes. Add the veg mixture, tomatoes, stock, Marmite and soy sauce. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until thickened. Add the cauliflower and season to taste, then cook for a further 2-3 minutes.
  4. Meanwhile, cook the penne to pack instructions. Drain well.
  5. Divide the cooked pasta between bowls. Top with the sauce, then scatter over the basil and toasted pine nuts.

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