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Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe

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★★★★★

4.9 from 75 reviews

A hearty and flavorful Vegetarian Bolognese made with cauliflower, lentils, and a medley of fresh vegetables simmered in a rich tomato sauce. This comforting dish is served over pappardelle pasta and garnished with parmesan and fresh basil, perfect for a satisfying plant-based meal.

Ingredients

Scale

Vegetables and Aromatics

  • 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 and Sauces

  • 3 Tablespoons extra virgin olive oil
  • ½ cup red wine
  • 2 Tablespoons vegetarian Worcestershire sauce
  • 2 ½ cups vegetable stock
  • ½ Tablespoon vegetable bouillon
  • 28 ounce can San Marzano whole peeled tomatoes
  • ½ cup whole milk or half and half
  • ½ cup reserved pasta water, more as needed

Other Ingredients

  • ¼ teaspoon red pepper flakes
  • 6 ounces tomato paste
  • ½ cup dried lentils
  • 2 Tablespoons butter
  • 16 ounces pappardelle pasta
  • grated parmesan cheese
  • crusty bread or baguette, for serving

Instructions

  1. Prepare the Mirepoix and Cauliflower: In a food processor, pulse the yellow onion, shallot, carrot, and celery until finely diced. Transfer the mirepoix to a bowl. Pulse the cauliflower separately until finely chopped and set aside.
  2. Sauté Mirepoix and Herbs: Heat olive oil in a large enameled Dutch oven over medium heat. Add the diced mirepoix 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.
  3. Add Cauliflower: Stir in the finely chopped cauliflower and sauté for another 3-4 minutes to soften and build flavor.
  4. Incorporate Tomato Paste and Wine: Add tomato paste, cooking for about 1 minute while stirring constantly. Pour in red wine to deglaze the pan, scraping up any browned bits and cook down for 1-2 minutes to reduce slightly.
  5. Add Lentils and Tomatoes: Stir in vegetarian Worcestershire sauce, bay leaf, lentils, vegetable stock, and bouillon. Smash the whole peeled tomatoes by hand into the pot, including juice, discarding any tough stems. Cover and simmer gently for 25-30 minutes or up to 1 hour to deepen flavors.
  6. Finish Sauce with Milk: Stir in milk or half and half, bringing the sauce back to a simmer uncovered. Cook an additional 10-15 minutes until thickened and flavors meld.
  7. Cook Pasta: Bring a large pot of salted water to a boil. Cook pappardelle until just under al dente per package instructions. Reserve ½ cup pasta water before draining.
  8. Combine Pasta and Sauce: Stir butter into the sauce and remove the bay leaf. Add parsley if using. Toss pasta into the sauce, adding reserved pasta water gradually until the sauce has a glossy, coating consistency.
  9. Serve: Plate the pasta and sauce mixture. Garnish with grated parmesan and fresh basil if desired. Serve with crusty bread or baguette for dipping, and enjoy your hearty vegetarian bolognese!

Notes

  • For a vegan version, substitute the butter and parmesan cheese with plant-based alternatives.
  • Make sure to simmer the sauce long enough to soften the lentils and deepen the flavors.
  • Use San Marzano tomatoes for a rich, authentic tomato flavor.
  • You can substitute pappardelle with any wide noodle or pasta of choice.
  • If the sauce becomes too thick, add additional reserved pasta water to achieve desired consistency.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Keywords: vegetarian bolognese, cauliflower bolognese, lentil bolognese, meatless pasta sauce, plant-based Italian recipe, hearty vegetarian dinner

Find it online: https://busyrecipe.com/vegetarian-cauliflower-and-lentil-bolognese-with-pappardelle-recipe/