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Vegetarian cauliflower ragu pasta

Jessica Brook
Jessica Brook

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Vegetarian cauliflower ragu pasta recipe.
Vegetarian cauliflower ragu pasta recipe.Jeremy Simons

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

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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

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/vegetarian-cauliflower-ragu-pasta-20221104-h27mbe.html