Pasta with cauliflower bolognese

Pasta with cauliflower bolognese

Total: 1 hr | Active: 1 hr
Nutritional value / people: 649 kcal
, Fat: 14 g
, Carbohydrate: 95 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp clarified butter
100 g mushrooms, finely chopped
2 sticks celery, cut into cubes
1 carrot, cut into cubes
500 g cauliflower, coarsely grated
10 g dried porcini mushrooms, finely chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp rosemary, finely chopped
1 bay leaf
3 tbsp tomato puree
3 dl red wine
¾ tsp salt
a little pepper

To cook the pasta

500 g pasta (e.g. rigatoni)
salted water, boiling

To assemble

50 g grated Parmesan
1 tbsp butter
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How it's done

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Heat the butter in a pan. Fry the mushrooms for approx. 5 mins. until all of the liquid has evaporated. Add the celery and carrot and fry for approx. 5 mins. until the vegetables turn light brown. Add the cauliflower and all the other ingredients up to and including the bay leaf, fry for approx. 15 mins., stirring occasionally. Add the tomato puree and cook for approx. 4 mins. Pour in the wine, bring to the boil, reduce for approx. 5 mins., season.

To cook the pasta

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 250 ml of the cooking water.

To assemble

Add the cheese, butter, pasta and cooking water to the sauce and heat gently, stirring continuously.

Good to know
Tip: In a food processor, finely chop the vegetables and mushrooms in batches.

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