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Close up of Mushroom Cauliflower Bolognese.

Mushroom & Cauliflower Bolognese

James Collier
A hearty red sauce without meat? You betcha! Mushrooms and cauliflower join forces with canned tomatoes to create a rich, savory sauce, balanced by fresh herbs and a little sweetness from California prunes. Skip the Parmesan and the whole dish is vegan!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 8 servings
Calories 445 kcal

Equipment

  • food processor

Ingredients
 
 

  • ½ cup California extra virgin olive oil divided
  • 16 ounces mushrooms such as crimini or medium portabellos, stems removed and roughly chopped
  • 1 medium head cauliflower cored and broken into florets
  • 1 large yellow onion chopped
  • 1 Fresno chile seeded and diced
  • 6 cloves garlic sliced thin
  • 2 TBSP fresh rosemary minced
  • ¼ cup double-concentrated tomato paste
  • ¼ cup dry California red wine
  • 14 ounces can diced tomatoes
  • 1 TBSP balsamic vinegar
  • 1 TBSP tamari
  • 6 California prunes chopped
  • 1 tsp fresh thyme leaves
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper plus more to taste
  • 1 lb rigatoni
  • 2 TBSP freshly squeezed lemon juice
  • 3 TBSP finely chopped parsley plus more for garnish
  • 2 ounces finely grated Parmesan cheese plus more for garnish
  • Flaky sea salt for garnish

Instructions
 

  • Working in 2-3 batches, add the mushrooms to the bowl of a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  • Wipe out the food processor and repeat with the cauliflower florets, pulsing until the pieces are roughly the size of rice. Transfer to another bowl and set aside.
  • Heat ¼ cup of the olive oil in a Dutch oven or heavy pot over medium-high heat. Sauté the mushrooms until softened, stirring occasionally, 5-6 minutes. Stir in the onion and 2 TBSP more of the olive oil and cook until very soft, another 6-8 minutes.
  • Add the chile, garlic, and rosemary to the pot and continue cooking for another 3 minutes, until fragrant. Stir in the tomato paste and let darken, about 2 minutes, then add the wine and cook 3-4 minutes to burn off the alcohol. Next add the diced tomatoes, balsamic vinegar, tamari, prunes, fresh thyme, salt, and pepper. Stir to combine and let cook 5 minutes.
  • Pour the cauliflower into the sauce, toss well to coat, then cook 8-10 minutes, or until it starts to stick to the bottom of the pot. Season to taste, then cover and reduce the heat to low while you cook the pasta.
  • On a separate burner, bring a large pot of salted water to a boil, and cook the pasta 1 minute less than the package instructions, reserving 1 cup of starchy water. Transfer the cooked pasta and reserved pasta water to the bolognese and stir to coat the noodles. Increase heat to medium and cook for 2-3 minutes, or until the rigatoni is al dente.
  • Remove from the heat and stir in remaining 2 TBSP of olive oil, lemon juice, parsley, and grated Parmesan. Divide into bowls the serve, then top with more parmesan and parsley, a drizzle of olive oil, and a pinch of flaky sea salt.

Video

Notes

Recipe inspired by: Food52 Portobello Bolognese Pasta Recipe

Nutrition

Calories: 445kcalCarbohydrates: 60gProtein: 15gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 988mgPotassium: 844mgFiber: 6gSugar: 10gVitamin A: 505IUVitamin C: 56mgCalcium: 151mgIron: 3mg
Keyword bolognese, Cauliflower, dinner, Mushroom, pasta
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