🥦 Cauliflower & Mushroom Bolognese

🥘 Ingredients

• chestnut mushrooms 450 g
• cauliflower 1 item
• olive oil 6 tbsp
• salt to taste
• black pepper to taste
• celery 3 sticks
• onions 2 item
• garlic cloves 4 items
• olive oil 5 tbsp
• thyme 4 sprigs
• tomato purée 5 tbsp
• miso paste 1 tbsp
• water 600 ml
• cream cheese 5 tbsp
• pappardelle 500 g
• parmesan 70 g
• nutritional yeast 30 g

1. 1

   Heat oven to 200°C. Grab your food processor if you have one - it will be your best friend here! If you don't, no panic. Simply finely chop the ingredients, though it will slightly increase your prep time.
2. 2

   Add chestnut mushrooms to the processor and pulse until coarse. Break cauliflower into florets and, working in batches, repeat the process until the cauliflower starts to resemble grains of rice.
3. 3

   Add cauliflower and mushrooms to 2 lined baking trays and drizzle with most of the olive oil . Season with salt and black pepper , then roast for 20 minutes . Flipping the trays halfway to make sure everything is golden and starting to catch - then it's done.
4. 4

   Blitz celery , onions , and garlic cloves in the processor, no need to clean it out. Heat the remaining olive oil over medium heat and cook it all in a pan for 10 minutes along with the thyme . Add tomato purée and miso paste , and cook for 2 minutes , then add the roasted cauliflower, mushrooms, and water . Simmer for 20 minutes until thickened. Then mix in the cream cheese .
5. 5

   Get your salted pasta water on to boil, then add in pappardelle , cooking according to package instructions. Grate parmesan . Add the Parmesan to the ragù and transfer the pasta directly from the pot along with a good slosh of pasta water. Mix vigorously to emulsify until it's glossy. Garnish with more thyme and a little more Parmesan if you like.
6. 6

   (optional) Add nutritional yeast at the end if you want to boost your protein.