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Pasta with cauliflower bolognese
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 649
  • Fat about 14g
  • Carbohydrates about 95g
  • Protein about 27g
This is needed
This is needed for 4 people
Sauce
  • 100 g mushrooms, finely chopped
  • 500 g cauliflower, roughly grated
  • 1 tbsp clarified butter
  • 10 g dried porcini mushrooms, finely chopped
  • 2 sticks celery, diced
  • 1 carrots, diced
  • 1 red onion, finely chopped
  • 2 garlic clove, finely chopped
  • 1 bay leaf
  • 2 tbsp rosemary, finely chopped
  • 3 tbsp tomato puree
  • 0.75 tsp salt
  • 3 dl red wine
  • a little pepper
To cook the pasta
  • 500 g pasta (e.g. rigatoni)
  • salted water, boiling
To assemble
  • 1 tbsp butter
  • 50 g grated Parmesan
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And that's how it's done
And that's how it's done
Sauce
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.