Vegetarian cauliflower ragu pasta

Name: Vegetarian cauliflower ragu pasta
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 400g cauliflower, roughly chopped; 2 garlic cloves; 10g packet dried porcini mushrooms; 200g swiss brown mushrooms; 1/4 cup extra virgin olive oil; 1 brown onion, diced; 1 carrot, finely chopped; 1 cup red wine; 1 tbsp tomato paste; 2 cups tomato passata; 1 tbsp chopped rosemary; 400g spaghetti; 1/2 cup finely grated pecorino, to serve; 2 cups watercress, to serve

Jessica Brook

Updated November 4, 2022, first published November 4, 2022

Vegetarian cauliflower ragu pasta recipe.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

Make the most of affordable cauliflower in this veg-packed pasta dish.

Ingredients

400g cauliflower, roughly chopped
2 garlic cloves
10g packet dried porcini mushrooms
200g swiss brown mushrooms
1/4 cup extra virgin olive oil
1 brown onion, diced
1 carrot, finely chopped
1 cup red wine
1 tbsp tomato paste
2 cups tomato passata
1 tbsp chopped rosemary
400g spaghetti
1/2 cup finely grated pecorino, to serve
2 cups watercress, to serve

Method

Step 1
Place the cauliflower, garlic and porcini mushrooms in a food processor and pulse until finely chopped. Set aside. Place the fresh mushrooms in the food processor and pulse until finely chopped.
Step 2
Heat oil in a large saucepan over high heat. Add the onion, carrot, cauliflower mixture and mushroom mixture and cook, stirring, for 10 minutes or until starting to turn golden.
Step 3
Add the wine and bring to a simmer. Add the tomato paste, passata and rosemary, reduce heat to low and simmer for a further 20 minutes, or until reduced and cauliflower is tender.
Step 4
Cook pasta in boiling salted water for 6-8 minutes, or until al dente. Drain and serve with cauliflower ragu, watercress and cheese.