Name: Cauliflower, Mushroom & Walnut Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 2 Sticks of Celery; 150g Walnuts; 4 Sprigs of Thyme; 2 Tbsp Miso; 450g Chestnut Mushrooms; 1 Cauliflower; 1 Onion; 500g Pappardelle; 5 Tbsp Tomato Purée; 4 Garlic Cloves; 70g Parmesan, Plus Extra for Serving; 6 Tbsp Olive Oil; 600ml Water; 5 Tbsp Cream; Salt; Black Pepper

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A rich and luxurious veggie-packed bolognese. You won't miss the meat in this beauty.

Cauliflower, Mushroom & Walnut Bolognese

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. Then do the same with the walnuts.

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 its really glossy. Garnish with more thyme and a little more Parm if you like.

tastes just like meat!! the miso paste just makes it....and so filling!

This is a great recipe. Barbecued some aubergine slices and layered it making it into a bake.

I have made many mob recioes and this one def stands out!! So delicious and creamy, incredible combination of tastes in a perfectly balanced way and texture :)

This is one of my favourite Mob recipes! Absolutely delicious and fairly easy to make. I liked to batch cook this one and pop it in the freezer :)

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Jodie Nixon

Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

Italian-Inspired

Cauliflower,
Mushroom &amp;
Walnut Bolognese

Cauliflower Mushroom Walnut Bolognese

Dinner

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. Then do the same with the walnuts.

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 its really glossy. Garnish with more thyme and a little more Parm if you like.

Dinner Party

Comfort

Celery

Stick

Walnut

Gram

Thyme

Sprig

Miso Paste

Tablespoon

Chestnut Mushroom

Cauliflower

Onion

Pappardelle

Tomato Purée

Garlic Clove

Parmesan

Olive Oil

Water

Millilitre

Single Cream

Salt

Black Pepper

Pasta

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Cauliflower, Mushroom & Walnut Bolognese, Cauliflower, Mushroom & Walnut Bolognese recipe, bolognese recipe, spaghetti bolognese recipe, bolognese, vegetarian bolognese, vegetarian recipe

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