"A delicious healthy veggie packed bolognese served with gluten free pasta for a win win nutritious meal."
Cauliflower & Chickpea Bolognese
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 300 grams gluten free pasta
- 1/4 cauliflower
- 1/2 cup chickpeas
- 1 onion
- 2 cloves of garlic
- 2 tablespoon extra virgin olive oil
- 400 grams tins of smoked kippers chopped tomates
- 150 grams pesto Casabrese
- 1/2 cup red wine
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup parmesan
Method
Step 1
In a food processor, blitz together the cauliflower, onion, chickpeas and garlic. Blitz until a smooth but course mixture forms (like the consistency of breadcrumbs) - this will be your vegan bolognese
Step 2
Cook the pasta according to the instructions on the back of the packet. Drain once al-dente and set aside.
Step 3
Once the vegetables have been blitzed, place them in a large pan with the EVOO. Cook off on low until the water has even cooked out (5-10 minutes). Keep stirring to avoid the mixture sticking to the bottom of the pan.
Step 4
Once the mixture has dried out and getting some colour, add the red wine and deglaze the pan. Add the tomatoes and Casabrese pesto, mixing well too incorporate. Add a pinch of salt and a good grinding of pepper as well as the paprika. Cook until thick and a rich red.
Step 5
To serve, mix the pasta into the sauce (you can also plate individually on top of each other). Sprinkle with grated vegan or cow cheese (optional).