Pasta with cauliflower bolognese

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 649 Kcal, 27g Protein, 95g Carbohydrates, 14g Fat


  • Sauce
  • 100 g mushrooms, finely chopped
  • 500 g cauliflower, roughly grated
  • 1 tbsp clarified butter
  • 10 g dried porcini mushrooms, finely chopped
  • 2 sticks celery, diced
  • 1 carrots, diced
  • 1 red onions, finely chopped
  • 2 garlic clove, finely chopped
  • 1 bay leaf
  • 2 tbsp rosemary, finely chopped
  • 3 tbsp tomato puree
  • 0.75 tsp salt
  • 3 dl red wine
  • a little pepper
  • To cook the pasta
  • 500 g pasta (e.g. rigatoni)
  • salted water, boiling
  • To assemble
  • 1 tbsp butter
  • 50 g grated Parmesan

View these products


  • Sauce

    Heat the butter in a pan. Fry the mushrooms for approx. 5 mins. until all of the liquid has evaporated. Add the celery and carrot and fry for approx. 5 mins. until the vegetables turn light brown. Add the cauliflower and all the other ingredients up to and including the bay leaf, fry for approx. 15 mins., stirring occasionally. Add the tomato puree and cook for approx. 4 mins. Pour in the wine, bring to the boil, reduce for approx. 5 mins., season.
  • To cook the pasta

    Cook the pasta in boiling salted water until al dente, drain and reserve approx. 250 ml of the cooking water.
  • To assemble

    Add the cheese, butter, pasta and cooking water to the sauce and heat gently, stirring continuously.
  • Tip:

    In a food processor, finely chop the vegetables and mushrooms in batches.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home