Roasted Cauliflower and Mushroom Bolognese Recipe

Roasted Cauliflower and Mushroom Bolognese Recipe

How To Make Roasted Cauliflower and Mushroom Bolognese

This mushroom bolognese is a delicious vegetarian pasta that’ll make you forget about meat. The roasting process depeens the flavors of the dish even more.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

For Sauce:

  • lbscauliflower,(1 medium head), quartered, cored, and thickly sliced
  • 1lbmushrooms,(crimini or white mushroom)
  • 6tbspolive oil,divided
  • tspsalt
  • tspground black pepper
  • 1large yellow onion,finely diced
  • 3clovesgarlic,minced
  • 2tbsptomato paste
  • ½tspsugar
  • ½cupwhite wine
  • 28ozcrushed tomatoes,(1 can)
  • 2cupsvegetable stock,or water
  • cupsmall red lentils

For Pasta:

  • 1lbspaghetti,(linguine, pappardelle, or fettuccine)
  • 2tbspparsley,chopped, for garnish
  • ½cupparmesan,finely grated, for garnish, optional

Instructions

  1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment.

  2. In a food processor, pulse the machine to chop the cauliflower into small pieces. Mound in the center of one of the baking sheets.

  3. Sprinkle the cauliflower with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

  4. Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.

  5. Sprinkle the mushrooms with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

  6. Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark.

  7. In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

  8. Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space that was cleared, add the tomato paste and sugar.

  9. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red. Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

  10. Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and ⅛ teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender.

  11. Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while the noodles boil.

  12. Bring a large pot of salted water to a boil. Cook the pasta of choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary.

  13. Drain the pasta in a colander. If the sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches desired consistency.

  14. Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

Nutrition

  • Calories: 603.93kcal
  • Fat: 19.02g
  • Saturated Fat: 4.41g
  • Monounsaturated Fat: 11.06g
  • Polyunsaturated Fat: 2.29g
  • Carbohydrates: 85.52g
  • Fiber: 9.95g
  • Sugar: 14.44g
  • Protein: 23.98g
  • Cholesterol: 8.43mg
  • Sodium: 1006.89mg
  • Calcium: 259.25mg
  • Potassium: 1379.87mg
  • Iron: 4.73mg
  • Vitamin A: 52.39µg
  • Vitamin C: 83.27mg
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