There are few foods as comforting as a rich and indulgent bolognese. This recipe fits the bill perfectly. Not only is it exploding with flavor and richness, but it is also super simple and quick to make. So it’s perfect for either a quick weekday dinner or a more comforting weekend treat on a cold autumn or winter night — it’s perfect with a glass of red wine too.
But there is one key difference between this and your standard bolognese: there is no meat. But don’t let that put you off. There is as much, if not more, flavor in this bolognese as there is in your standard meat-based version. The secret to that is the vegetables and plants used: the cauliflower, mushrooms and walnuts give the dish the classic bolognese mouth-feel, while the roasting process creates that deep flavor. And the glory of this dish is that you can eat as much of it as you want — it is very good for you, which you can’t say about a meat-based bolognese.
A traditional bolognese comes from an under-rated city in Italy, which you can read more about [here](link-to-article). The recipe comes from recipe writer and Mob food producer Jodie Nixon. It’s also recommended by the Zoe food and nutrition app, which says you can “enjoy freely” (that is, eat as often as you like, though this does depend on the unique way your body reacts to certain foods).
People who have tried it have left their feedback on the Mob website, with one saying: “I have made many Mob recipes and this one definitely stands out! So delicious and creamy, incredible combination of tastes in a perfectly balanced way and texture.” Another says: “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.”
How to make cauliflower, mushroom and walnut bolognese
To make this you will need the following equipment:
* One or two roasting trays
* A pan for frying
* A pan to boil the pasta
Ingredients:
* Celery, 2 stalks
* Walnuts, 150g
* Miso paste, 2tbsp (I made it without the Miso paste and it was fine)
* Mushrooms, 450g
* Onions, 1 (or use 3 shallots)
* Tomato puree, 5tbsp
* Garlic, 4 cloves
* Parmesan, 70g
* Olive oil, 6 tbsp
* Water, 600ml
* Fresh thyme, 4 sprigs
* Cauliflower, 1 medium head
* Pasta, 500g
* Cream, 5 tbsp
