Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
12 oz organic spaghetti (dry, whole wheat or legume)
8 oz brown mushrooms (sliced)
6 cloves garlic (minced)
1 medium onion (diced)
1 tbsp Italian seasoning
½ tsp red pepper flakes (optional)
16 oz cauliflower rice (1 bag, or make your own in your food processor)
6 oz organic tomato paste (BPA-free can)
salt (optional)
nutritional yeast (optional)
Directions
1Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
2While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
3Line a large pot with a thin layer of water.
4Add the garlic and onions and sauté until fragrant.
5Stir in the Italian seasoning and red pepper flakes to coat.
6Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
7Stir 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.
8Season with salt and pepper to taste.
9Divide the spaghetti equally among 4 bowls.
10Spoon 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
12 oz organic spaghetti (dry, whole wheat or legume)
8 oz brown mushrooms (sliced)
6 cloves garlic (minced)
1 medium onion (diced)
1 tbsp Italian seasoning
½ tsp red pepper flakes (optional)
16 oz cauliflower rice (1 bag, or make your own in your food processor)
6 oz organic tomato paste (BPA-free can)
salt (optional)
nutritional yeast (optional)
Directions
1Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
2While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
3Line a large pot with a thin layer of water.
4Add the garlic and onions and sauté until fragrant.
5Stir in the Italian seasoning and red pepper flakes to coat.
6Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
7Stir 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.
8Season with salt and pepper to taste.
9Divide the spaghetti equally among 4 bowls.
10Spoon the bolognese over the spaghetti and serve.
