Ingredients
Directions
Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
Line a large pot with a thin layer of water.
Add the garlic and onions and sauté until fragrant.
Stir in the Italian seasoning and red pepper flakes to coat.
Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.
Season with salt and pepper to taste.
Divide the spaghetti equally among 4 bowls.
Spoon the bolognese over the spaghetti and serve.
Chef's Notes
Flour-Free
Serve over quinoa or spaghetti squash instead of pasta.
Prep
Make ahead and reheat.
Ingredients
Directions
Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
Line a large pot with a thin layer of water.
Add the garlic and onions and sauté until fragrant.
Stir in the Italian seasoning and red pepper flakes to coat.
Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.
Season with salt and pepper to taste.
Divide the spaghetti equally among 4 bowls.
Spoon the bolognese over the spaghetti and serve.