THE BEST VEGAN BOLOGNESE RECIPE | Max La Manna

Break the cauliflower into small pieces.

Chop the cauliflower leaves and core for the food processor.

Add the chopped cauliflower leaves and core into the food processor.

Add mushrooms into the food processor.

Chop an onion and two garlic cloves into fine pieces.

Heat a dry pan and add the mushroom and cauliflower mix to cook out excess water for 2-3 minutes.

Add 2 tablespoons of olive oil and the chopped onion and garlic to the pan.

Cook the onion and garlic for 10-12 minutes until soft.

Chop fresh rosemary and add it to the pan with a generous pinch of salt and black pepper.

Add 5-6 tablespoons of tomato puree to the pan and stir everything together.

Add a pinch of salt to boiling water and cook rigatoni pasta until al dente.

Strain the pasta and add it to the sauce in the pan.

Add pasta water to loosen the sauce if needed.

Top the pasta with fresh basil, lemon zest, olive oil, salt, and pepper.

Serve with vegan parmesan on top.

Equipment Needed

Spice Level:

Dietary