Here is another vegan recipe for all of you. I do love a true bolognese, but this one is a super easy and affordable one to do! Don’t knock this vegan version until you try it.
This recipe is from the Half Baked Harvest Blog.
Ingredients:
- 1 large head cauliflower, finely chopped (about 5 cups chopped)
- 3 Tablespoons plus 1/4 cup extra virgin olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 pinch each kosher salt and black pepper
- 4 cloves garlic, finely chopped or grated
- 2 teaspoons fish sauce or soy sauce (optional)
- 2 shallots, chopped
- 1 Fresno chile pepper, seeded and sliced
- 1/2 cup tomato paste
- 3/4 cup basil pesto, homemade
- 2 Tablespoons lemon juice
- 1 1/2 cups fresh basil
- 1 cups baby arugula, spinach, or a mix
- 1 jalapeño, seeded (if desired)
- 1/4 cup toasted nuts, such as: pine nuts, walnuts, or pistachios
- 1 pound pasta, any cut
- 3 Tablespoons salted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, roughly chopped
Preparation:
- Preheat the oven to 425° F. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, fennel seeds, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.
- Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.
- Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in 1/3 cup water, cook for another 2 minutes. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
- To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta among plates and top with basil and cheese. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 6 Servings
