Name: Vegetarian Bolognese with Cauliflower and Lentils Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 170 grams yellow onion; 40 grams shallot; 100 grams celery stalks; 100 grams carrot; 270 grams cauliflower; 6 cloves garlic; 1 Tablespoon fresh rosemary; 1 Tablespoon fresh thyme; 1 bay leaf; 1 Tablespoon fresh parsley (optional); fresh basil, for garnish (optional); 3 Tablespoons extra virgin olive oil; ½ cup red wine; 2 Tablespoons vegetarian Worcestershire sauce; 2 ½ cups vegetable stock; ½ Tablespoon vegetable bouillon; 28 ounce can San Marzano whole peeled tomatoes; ½ cup whole milk or half and half; ½ cup reserved pasta water; ¼ teaspoon red pepper flakes; 6 ounces tomato paste; ½ cup dried lentils; 2 Tablespoons butter; 16 ounces pappardelle pasta; grated parmesan cheese; fresh basil; crusty bread or baguette, for serving

Description

This vegetarian Bolognese with cauliflower and lentils is a hearty and delicious alternative to the traditional meat-based version. Packed with vegetables, herbs, and spices, this sauce is rich and flavorful, perfect for topping pasta or serving with crusty bread.

Ingredients

Scale

Main Ingredients:

170 grams yellow onion
40 grams shallot
100 grams celery stalks
100 grams carrot
270 grams cauliflower
6 cloves garlic
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 bay leaf
1 Tablespoon fresh parsley (optional)
fresh basil, for garnish (optional)
3 Tablespoons extra virgin olive oil
½ cup red wine
2 Tablespoons vegetarian Worcestershire sauce
2 ½ cups vegetable stock
½ Tablespoon vegetable bouillon
28 ounce can San Marzano whole peeled tomatoes
½ cup whole milk or half and half
½ cup reserved pasta water
¼ teaspoon red pepper flakes
6 ounces tomato paste
½ cup dried lentils
2 Tablespoons butter
16 ounces pappardelle pasta
grated parmesan cheese
fresh basil
crusty bread or baguette, for serving

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Instructions

Sauté Vegetables: Heat olive oil in a large pot, add onion, shallot, celery, and carrot. Cook until softened.
Add Ingredients: Stir in cauliflower, garlic, rosemary, thyme, bay leaf, and parsley. Cook for a few minutes.
Deglaze: Pour in red wine, Worcestershire sauce, and vegetable stock. Add bouillon, tomatoes, milk, and lentils.
Cook Sauce: Simmer for 30 minutes, then add pasta water, red pepper flakes, and tomato paste. Cook until thickened.
Finish and Serve: Stir in butter, cook pasta, and top with Bolognese. Garnish with parmesan, basil, and serve with bread.

Notes

You can customize this Bolognese with additional vegetables like mushrooms or bell peppers.
To make it vegan, substitute dairy with plant-based alternatives.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 15 mg