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Cauliflower, Mushroom & Walnut Bolognese

4.3
18
Notes
1 hr cook
A rich and luxurious veggie-packed bolognese. You won't miss the meat in this beauty.
Cauliflower Mushroom Walnut Bolognese
Serves
4
Celery
Walnut
Thyme
Miso Paste
Chestnut Mushroom
Cauliflower
Onion
Pappardelle
Tomato Purée
Garlic Clove
Parmesan
Olive Oil
Water
Single Cream
Salt
Black Pepper

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    Notes
    (15)

    M
    Mitchell L.
    a month ago
    (edited)
    I cooked this for my family, all bowls were empty even the 5 year olds. I didn’t have cream so used natural yoghurt, I didn’t add Parmesan as my daughter is funny with cheese. I served it with Rigatoni. A great recipe I’d cook again.
    A
    Angela M.
    a month ago
    Hi. I cooked this and loved it! Thank you Jodie N! The recipe isn't showing on the app so I can't save it. Will this be sorted soon? Thank you.
    T
    Tom I.
    a month ago
    A little on the plain side for us, but still nice, the kids wolfed it down. We thought it was missing a little hit of acid and gave the final pot a squeeze of lemon juice and that really seemed to bring it to life.
    A
    Angela M.
    a month ago
    Could I substitute 0% Greek yogurt for cream as on v low fat diet (cholesterol). TIA Angela
    Jodie N.
    Jodie N.
    a month ago
    ·
    Chef
    Hi Angela! I suggest just leaving it out entirely :) the purpose of the cream is really there for its fattiness to round out the flavours and I think yogurt will be too sour and might confuse it a bit! I’ve eaten this many times without the cream and it’s still incredibly delicious! X
    G
    Gro M.
    a month ago
    So good🙌
    T
    Thais P.
    2 months ago
    (edited)
    I too have been burned a few too many times by veggie bolognese, ragú and lasagne, so I had honestly not expected this to blow me away. I am pleased to have been proven so wrong. This dish packs a flavour punch and the parpadalle works beautifully with this nutty, earthy, umami sauce. Perfect for these colder winter months. Wish I had taken a photo but we were far too busy tucking right in! 😋
    P
    Pam W.
    2 months ago
    Really delicious veggie ragu! 👍
    B
    Bethany B.
    2 months ago
    This was absolutely delicious! Our first vegetarian bolognaise and our three kids wolfed it down. We used half for dinner and have frozen the rest.
    S
    Sidney K.
    2 months ago
    Was so delicious - especially as leftovers too. Strongly recommend trying this, and much nicer than processed vegan "meat".
    D
    Danny J.
    2 months ago
    Really really delish. Will definitely be doing this again! Cooked for four and found that the amount of ragu I ended up with was enough for six -maybe more! All good - half the ragu is now in my freezer 🤤
    A
    Amelia M.
    2 months ago
    A great twist on a traditional veggie bolognese that doesn’t involve buying a meat substitute. The cauliflower and walnut mix had the perfect texture and the miso gave the sauce an umami flavour. To make it vegan for a family member i substituted Parmesan for nooch but actually I would not recommend doing that!
    C
    Celia C.
    2 months ago
    tastes just like meat!! the miso paste just makes it....and so filling!
    J
    James M.
    2 months ago
    This is a great recipe. Barbecued some aubergine slices and layered it making it into a bake.
    M
    Marta M.
    3 months ago
    (edited)
    I have made many mob recipes and this one def stands out!! So delicious and creamy, incredible combination of tastes in a perfectly balanced way and texture :)
    S
    Samantha T.
    3 months ago
    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 :)
    L
    Lisa O.
    2 months ago
    At what point do you freeze it? Before or after adding the cream??
    S
    Samantha T.
    2 months ago
    I freeze it after adding the cream :)

    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.

    Jodie Nixon
    View Chef profile

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