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Cauliflower and mushroom 'bolognese'

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.

Notes

TO REFRIGERATE: Store mushroom and cauliflower ‘bolognese’ sauce in a reusable container for up to 3 days. Reheat in a large saucepan over low heat until hot, adding a little water if sauce is too thick. Alternatively, transfer single portions of cooked pasta and sauce to microwave-safe, reusable containers. Store for up to 3 days and reheat in microwave to serve.

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