Ground beef gets replaced with ground mushrooms, diced carrots and celery to create this meatless “B
Ground beef gets replaced with ground mushrooms, diced carrots and celery to create this meatless “Bolognese” ragout. Meanwhile, Roman cauliflower adds an eye-catching chartreuse pop.Fettuccine with Mushroom Ragout and Roasted Roman CauliflowerIngredients1 box fettuccine rigate5 tbs. extra-virgin olive oil, divided1 small carrot, diced1 small stalk celery, diced1 small onion, diced1 lb. domestic mushrooms, ground½ cup dry white wine2 tbs. tomato paste1 Roman cauliflower, cut into florets½ cup toasted almond flourDirections1. Bring a large pot of water to a boil and preheat the oven to 400 degrees Fahrenheit. 2. Coat Roman cauliflower with 3 tbs. olive oil, salt and pepper. Set aside. 3. Meanwhile, in a skillet, sauté carrots, diced onions and celery with remaining olive oil for about 5 minutes. 4. Add mushrooms and cook until water evaporates, and the mushrooms turn slightly brown.5. Then, add the tomato paste and 1 cup of water. Season with salt and pepper and simmer for 20 minutes.6. Add pasta to boiling water and cook according to package directions. 7. Then, drain and toss with mushroom sauce and roasted Roman cauliflower. 8. Sprinkle with toasted almond flour before serving.Recipe and Photo Credit: BarillaExecutive Chef Lorenzo Boni -- source link
#recipe#vegetarian#fettuccine#mushrooms#meatless bolognese#roman cauliflower