Hearty Tomato and Cauliflower Bolognese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hearty Tomato and Cauliflower Bolognese

Hearty Tomato and Cauliflower Bolognese

with Rigatoni and Parmesan

Not like any Bolognese you've ever met, this one is full of veggies in a tomato sauce coating pasta for the same satisfying feeling!

Ingredients: Cauliflower • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, salt, citric acid) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mirepoix (carrot, onion, celery) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).

Tags:
Veggie
New
Low CO2
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

½ tbsp

Italian Seasoning

(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)

200 mL

Crushed Tomatoes

(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)

285 g

Cauliflower

113 g

Mirepoix

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

3 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Vegetable Broth Concentrate

(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Calories590 kcal
Fat17 g
Saturated Fat10 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber10 g
Protein20 g
Cholesterol40 mg
Sodium860 mg
Trans Fat1 g
Potassium1350 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Cook rigatoni
1
  • Once water is boiling, add rigatoni. Cook uncovered, stirring occasionally, until tender, 12-14 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
Prep
2
  • Meanwhile, peel, then mince or grate garlic.
  • Roughly chop spinach. 
  • Finely chop cauliflower. (TIP: If you have a food processor, pulse cauliflower!)
Cook veggies
3
  • Heat a large non-stick pan over medium heat. 
  • When hot, add 1 tbsp (2 tbsp) butter, then mirepoix, cauliflower and 2 tbsp water. Cook, stirring occasionally, until tender-crisp, 4-6 min. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches if needed, using 1 tbsp butter and 2 tbsp water per batch.)
  • Season with salt and pepper. 
Cook sauce
4
  • Add tomato sauce base, 1 tsp (2 tsp) Italian Seasoning and garlic to the pan. Cook, stirring constantly, until fragrant, 1 min. 
  • Add crushed tomatoes, veggie broth concentrate, reserved pasta water and 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until slightly thickened, 3-4 min. 
Finish sauce
5
  • Add veggie sauce, spinach and 1 tbsp (2 tbsp) butter to the pot with drained rigatoni. Stir to combine until spinach wilts, 1 min. 
  • Season with salt and pepper. 
Finish and serve
6
  • Divide pasta between bowls. 
  • Sprinkle over Parmesan. 
Meal right image

Explore Similar Recipes

Meal left image