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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
