Description
This Vegetarian Bolognese with Cauliflower and Lentils is a rich, hearty, and nutritious twist on the classic Italian meat sauce. Made with finely chopped cauliflower, yellow onion, shallot, celery, carrot, and lentils simmered in a tomato and red wine base, this sauce is both satisfying and full of flavor. Enhanced with fresh herbs like rosemary, thyme, and parsley, and finished with a splash of milk for creaminess, it’s served over tender pappardelle pasta and topped with grated parmesan and fresh basil. Perfect for a comforting vegetarian meal that doesn’t compromise on taste.
Ingredients
Scale
Vegetables & Herbs
- 170 grams yellow onion (about 1 small)
- 40 grams shallot (about 1 small)
- 100 grams celery stalks (about 2 medium)
- 100 grams carrot (about 1 large)
- 270 grams cauliflower (half of a small head)
- 6 cloves garlic, minced
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 1 bay leaf
- 1 Tablespoon fresh parsley, finely chopped (optional)
- Fresh basil, for garnish (optional)
Liquids & Seasonings
- 3 Tablespoons extra virgin olive oil
- ½ cup red wine
- 2 Tablespoons vegetarian Worcestershire sauce
- 2 ½ cups vegetable stock
- ½ Tablespoon vegetable bouillon
- ¼ teaspoon red pepper flakes
- ½ cup whole milk or half and half
- ½ cup reserved pasta water, more as needed
Canned & Dry Ingredients
- 28 ounce can San Marzano whole peeled tomatoes
- 6 ounces tomato paste
- ½ cup dried lentils
Dairy & Butter
- 2 Tablespoons butter
- Grated parmesan cheese, for serving
Pasta & Bread
- 16 ounces pappardelle pasta
- Crusty bread or baguette, for serving
Instructions
- Prepare the vegetables: In a food processor, pulse the yellow onion, shallot, carrot, and celery until finely diced. Transfer this mirepoix to a bowl and set aside. Pulse the cauliflower separately until finely chopped, then set aside.
- Sauté mirepoix and aromatics: Heat the olive oil in a large enameled Dutch oven over medium heat. Add the diced mirepoix along with a pinch of salt and red pepper flakes. Sauté for 4-5 minutes until softened and fragrant. Add minced garlic, rosemary, and thyme, stirring to combine.
- Add cauliflower: Stir in the finely chopped cauliflower and sauté for another 3-4 minutes to soften and develop flavor.
- Add tomato paste and deglaze: Stir in the tomato paste and cook for about 1 minute, stirring constantly. Pour in the red wine to deglaze the pan, scraping up any brown bits. Cook down for 1-2 minutes to reduce slightly.
- Add liquids and simmer: Stir in the vegetarian Worcestershire sauce, bay leaf, dried lentils, vegetable stock, and vegetable bouillon. Smash the whole peeled tomatoes by hand or with a spoon directly into the pot, including juice, discarding any tough stem pieces. Cover and bring to a gentle simmer. Cook for 25-30 minutes, or up to 1 hour for deeper flavor.
- Finish the sauce: Stir in the milk or half and half and bring back to a simmer uncovered. Cook an additional 10-15 minutes to thicken and meld flavors.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook pappardelle pasta until just under al dente according to package instructions. Reserve ½ cup pasta cooking water before draining.
- Combine pasta and sauce: Stir butter into the sauce and remove the bay leaf. Add fresh parsley if using. Toss the drained pasta into the sauce, adding reserved pasta water gradually until the sauce reaches a glossy, coating consistency.
- Serve: Plate the pasta and sauce mixture. Garnish with grated parmesan and fresh basil if desired. Serve with crusty bread or baguette for sopping up the sauce. Enjoy your hearty vegetarian bolognese!
Notes
- Vegetarian Worcestershire sauce contains no anchovies and is suitable for vegetarian diets.
- You can substitute whole milk with half and half for a richer sauce or a plant-based milk if preferred.
- Adjust the red pepper flakes quantity based on your spice preference.
- Cooking times for lentils may vary slightly; ensure lentils are tender before finishing.
- Reserved pasta water helps to loosen and thicken the sauce, making it cling to the pasta better.
- For vegan version, replace butter and parmesan with plant-based alternatives.
