Hearty Tomato and Cauliflower Bolognese
with Rigatoni and Parmesan- Wheat
- Milk
- Soy
- Triticale
- Sesame
- Tree nuts
- Milk
- Mustard
- Sulphites
- Wheat
- Peanuts
- May contain traces of allergens
- Egg
- Gluten
- Fish
- Crustaceans
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).
Ingredients
170 g
Rigatoni
(Contains: Wheat)
½ tbsp
Italian Seasoning
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
200 mL
Crushed Tomatoes
(May contain traces of: Soy, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Egg, Gluten, Fish, Crustaceans)
285 g
Cauliflower
113 g
Mirepoix
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Egg, Gluten, Fish, Crustaceans)
3 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Soy, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Egg, Gluten, Fish, Crustaceans)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop spinach.
- Finely chop cauliflower. (TIP: If you have a food processor, pulse cauliflower!)
- 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.
- 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.
- 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.
- Divide pasta between bowls.
- Sprinkle over Parmesan.
