Mushroom and cauliflower paccheri bolognese

Because happiness is a scrumptious bowl of hearty pasta! The rich and flavourful combination  of ‘meaty’ mushrooms and full-bodied red wine really shines  in this tasty rendition of a  classic bolognese. INGREDIENTS 1 head cauliflower, cut into florets 150 grams shiitake mushrooms, sliced 150 grams button mushrooms, sliced 150 grams brown mushrooms, sliced ½ cup olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 300 grams carrots, grated 1 celery stalk, finely chopped 3 Tbsp. tomato paste 1 tsp. dried origanum  1 tsp. dried basil 1½ cups red wine 2 cups vegetable stock 4 tins chopped tomatoes 2 tsp. brown sugar 500 grams paccheri  ¼ cup basil leaves ¼  cup finely grated Parmesan METHOD 1. PULSE cauliflower in a food processor until it resembles a fine ‘rice-like’ consistency. Transfer to a bowl and set aside. Place sliced mushrooms in the food processor and pulse until finely chopped. Place in a separate bowl. 2. HEAT some of the oil in a large pot  over medium heat. Fry the onion for  5 minutes, until soft and translucent. Add the garlic and fry until fragrant, about 2 minutes. Add a little more  oil, the carrots and celery and fry for 5 … Continue reading Mushroom and cauliflower paccheri bolognese