Hearty Tomato and Cauliflower Bolognese
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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!

Tags:
Veggie
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 Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

200 mL

Crushed Tomatoes

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

285 g

Cauliflower

113 g

Mirepoix

2 tbsp

Tomato Sauce Base

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

3 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, 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*

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Nutrition Values

Calories590 kcal
Fat17 g
Saturated Fat10 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber9 g
Protein20 g
Cholesterol40 mg
Sodium890 mg
Trans Fat1 g
Potassium1400 mg
Calcium300 mg
Iron5.5 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.
2
  • Meanwhile, peel, then mince or grate garlic.
  • Roughly chop spinach. 
  • Finely chop cauliflower. (TIP: If you have a food processor, pulse cauliflower!)
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. 
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. 
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. 
6
  • Divide pasta between bowls. 
  • Sprinkle over Parmesan. 
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