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Vegetarian Bolognese
Vegetarian Bolognese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent vegetarian bolognese made with roasted cauliflower and mushrooms for a flavorful twist. Perfect for doubling up and saving some for another day.
Ingredients:
  • For the sauce
  • 1 medium head cauliflower (1 3/4 pounds) quartered, cored, and thickly sliced
  • 1 pound crimini or white mushrooms
  • 6 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 cup white wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable stock or water
  • 1/3 cup small red lentils
  • For the pasta
  • 1 pound spaghetti, linguine, pappardelle, or fettuccine
  • 2 tablespoons chopped parsley, for garnish
  • 1/2 cup finely grated Parmesan, for garnish, optional
Instructions:
  • Preheat your oven to a toasty 425°F and get those baking sheets lined with parchment paper.
  • Prepare the cauliflower: Using a food processor, pulse until the cauliflower is chopped into small pieces, ensuring not to turn it into cauliflower rice. Stop pulsing when the cauliflower is finely chopped with a few small chunks. Transfer to the center of a baking sheet and drizzle with 2 tablespoons of olive oil, 1/8 teaspoon salt, and a pinch of pepper. Mix well to coat evenly, then spread out in a single layer on the baking sheet.
  • Prepare the mushrooms: Place the mushrooms in the food processor and pulse until finely chopped. Transfer to baking sheet and drizzle with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat evenly and spread out in a single layer on the baking sheet.
  • Roast the vegetables: Place the baking sheets in the oven and roast for 25-30 minutes until the cauliflower is golden and the mushrooms are dark and shrunken.
  • In a large deep skillet over medium heat, warm 2 tablespoons of oil until shimmering. Sauté the onions until golden brown, about 10 minutes, stirring occasionally. Add water, 1 tablespoon at a time, if they start to stick. Stir in the garlic and cook for another minute.
  • In the skillet, push the onions and garlic to one side to make room. Add tomato paste and sugar. Cook for 3 minutes until the tomato paste darkens. Move the skillet back and stir in wine, scraping the bottom. Cook until wine evaporates.
  • Bring the pan to a simmer with tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper. Let it cook uncovered for 20 to 25 minutes until the lentils are tender. Cover the pot if using French green lentils to retain the liquid. Cooking time may vary based on the lentil type.
  • Combine mushrooms and cauliflower with the sauce, simmer for 5 minutes to blend flavors. Thin with pasta water if needed to reach desired consistency. Keep warm on low heat as you cook the noodles.
  • Prepare the pasta: Boil a large pot of salted water. Cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain pasta. If needed, gradually add pasta water to the sauce until desired consistency is achieved.
  • Plate a generous portion of pasta, drizzle it with the delicious sauce, and garnish with a sprinkle of Parmesan cheese and fresh parsley, if desired.

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