Vegetarian cauliflower ragu pasta
Updated ,first published
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.
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