CAULIFLOWER, MUSHROOM & WALNUT 'BOLOGNESE'

I have tried my fair share of vegetarian takes on the ultimate comfort that is a spaghetti bolognese and none had come even close to the meaty original. That all changed with this outstanding cauliflower, mushroom and walnut 'bolognese'!

Yes, without a food processor there is quite a lot of chopping today (which I find quite therapeutic anyways) but the end result is really, really worth it. The sauce is rich, comforting and in terms of flavour literally like a proper bolognese sauce, just without a single animal harmed. 

This will win over even the most ardent carnivore and I will for sure be adding this to the regular recipe repertoire.

INGREDIENTS

• 2 Sticks Celery
• 150g Walnuts
• 4 Sprigs Thyme
• 2 tbsp Miso Paste
• 450g Chestnut Mushrooms
• 1 Cauliflower
• 1 Onion
• 500g Pappardelle
• 5 tbsp Tomato Purée
• 4 Garlic Cloves
• 70g Parmesan
• 6 tbsp Olive Oil
• 600ml Water
• 5 tbsp Single Cream

METHOD

• Heat oven to 230°C. 
• Grab your food processor if you have one – it will be your best friend here! 
• If you don't, no panic. 
• Simply finely chopping will do the job. 
• It will slightly increase your prep time but I promise, it’s worth it.
• Add the mushrooms to the processor and pulse until coarse. 
• Break the cauliflower into florets and, working in batches, repeat the process until the cauliflower starts to resemble grains of rice. 
• Add cauliflower and mushrooms to 2 lined baking trays and drizzle with most of the olive oil. 
• Season with salt and lots of pepper, then roast for 20 mins. 
• Add the walnuts, give it a good mix, and cook for 15 more, flipping the trays to make sure it's all golden. You want everything to be golden and starting to catch - then it’s done.
• Blitz celery, onion and garlic in the processor, no need to clean it out. 
• Heat the remaining oil over a medium heat and cook it all in a pan for 10 mins along with the thyme. 
• Add tomato purée and miso, and cook for 2 mins, then add the cauliflower, mushrooms, and walnuts and water. 
• Simmer for 20 mins until thickened.
• Then mix through the cream.
• Get your salted pasta water on to boil, then add in the pasta, cooking to package instructions. 
• Grate your parmesan. 
• Add the Parmesan to the ragù and transfer the pasta directly from its pot along with a good slosh of pasta water. 
• Mix vigorously to emulsify until it's really glossy. 
• Garnish with more thyme and a little more Parm if you like and ENJOY!