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Vegetarian Cauliflower-Mushroom "Bolognese" with Penne & Basil.

  • 1 medium head
  • 1 lb
    cremini mushrooms
  • 1 small pkg
    fresh basil
  • 6 cloves
  • 3 oz
    Parmesan cheese
  • 10 oz
    penne pasta
  • 1 medium
    red onion
  • 12 tbsp
    tomato paste
    butter, unsalted
    crushed red pepper
  • 1
    Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 2 cups of pasta cooking water before draining.)
    2 tsp salt
    10 oz penne pasta
  • 2
    Meanwhile, wash and dry the fresh produce.
    1 lb cremini mushrooms
    1 medium head cauliflower
    1 small pkg fresh basil
  • 3
    Mince mushrooms and place in a medium bowl.
  • 4
    Preheat a large skillet over medium-high heat.
  • 5
    While the skillet heats up, peel and small dice onion.
    1 medium red onion
  • 6
    Once the skillet is hot, add butter and swirl to coat the bottom. Add mushrooms, onion, and salt to the skillet; cook, stirring often, until veggies brown and soften, 8-10 minutes.
    ¼ cup butter, unsalted
    1 ½ tsp salt
  • 7
    Meanwhile, cut the cauliflower head into quarters, then trim off and discard leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to the bowl used for the mushrooms.
  • 8
    Peel and mince garlic; add to the bowl with the cauliflower.
    6 cloves garlic
  • 9
    Add tomato paste, rosemary, and crushed red pepper to the bowl.
    12 tbsp tomato paste
    2 tsp rosemary
    ¼ tsp crushed red pepper
  • 10
    Add cauliflower mixture to the skillet with the mushrooms and stir to combine. Reduce heat to medium and continue to cook, stirring often, until cauliflower is soft and tomato paste becomes fragrant, 5-7 minutes.
  • 11
    Meanwhile, finely grate Parmesan.
    3 oz Parmesan cheese
  • 12
    Add pasta, reserved cooking water, and Parmesan to the skillet (reserving some cheese for garnish); stir to combine. Continue to cook, stirring often, until the sauce thickens, 3-4 minutes. Remove from heat.
  • 13
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Stir basil into the pasta (reserving some for garnish).
  • 14
    To serve, divide pasta between bowls or plates; garnish with reserved Parmesan and basil. Enjoy!