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Pasta with Cauliflower Bolognese and Button Mushrooms

Pasta with Cauliflower Bolognese and Button Mushrooms

Pasta – the motherland of the almighty quick, easy, and utterly satisfying meals. 

I am yet to meet a person who doesn’t like pasta in one form or another. The very thought of someone not liking it is foreign and unimaginable. This was a strange thought I had this week (among the many thoughts odd thoughts I have) and it got me thinking – I have so few pasta meals available here! And that’s not acceptable. So in true “Julia’s gone crazy in the kitchen again” style, I got creating one of the most popular pasta dishes I could think of. Yes, pasta bolognese. Only, with a vegan twist of course. 

When I completed the dish, I was surprised to see how similar it looked to a meat eater’s version. I even put it to the test – I shared it with some friends who are not vegan. The results? Some of them didn’t notice the difference, and the others were asking for the recipe! This makes it a perfect all over meal for just about anyone, regardless of their dietary choices.

Grated cauliflower on a chopping board landscape

To make this recipe, you will need 15 ingredients and 30 minutes. 

Most of the ingredients listed below are to make the meal taste great. Because what kind of pasta bolognese would it be without a bunch of herbs to liven it up? It simply would be right. Besides the herbs, we have cauliflower, pasta, garlic, mushroom, and artichoke hearts. Combined, these ingredients provide us with a good source of vitamin C, folate, vitamin K, omega-3 fatty acid, vitamin B6, vitamin D, potassium, and protein.   

Minced artichoke hearts on a chopping board

The pasta with cauliflower bolognese and button mushrooms is the perfect meal for lunch or dinner because it’s:

  • Healthy and hearty.
  • Travel friendly.
  • Perfect for packed lunches at work. 
  • A great source of protein – 23g per serve. 
  • Family friendly. 

In the likely event that you need to store any of this meal – because you want to take this to work and show off your cooking skills to everyone – you simply need to pop it into an airtight container and place it in the fridge for up to 48 hours. Storing this meal in a microwave safe container will make heating it up super easy and hassle free. 

Sliced mushrooms on a chopping board

That wraps up our pasta with cauliflower bolognese recipe for today. Be sure to let us know what you think of this by leaving a comment down below! Happy cooking friends! 

Liked this recipe? Why not head over and check out our Bucatini with Arugula, Beetroot and Roasted Walnuts, or Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach.

Pasta with cauliflower bolognese and button mushrooms single portrait

Ingredients
15
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan
Allergens: Gluten, Mushrooms, Olives, Tomatoes

Ingredients

For the cauliflower

  • 14 cup artichoke hearts (canned) (minced)
  • 1 head cauliflower (grated)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil

For the sauce

  • 12 tsp black pepper (ground)
  • 1 cup button mushroom (sliced)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 12 tbsp maple syrup
  • 1 tablespoon olive oil
  • 1 tsp sea salt
  • 34 cup tomato paste
  • 1 cup water

For the pasta

  • 1723 oz pasta

Directions

  1. Use a big pot of water to boil your pasta accordingly to the description on the package.
  2. Preheat olive oil in a big skillet and add the ingredients for the cauliflower on medium heat for about 10-15 minutes until it's aromatic, make sure it's not getting burned, and stir occasionally.
  3. For the Sauce use a big skillet and saute the mushroom four about 5 minutes in the olive oil and add the rest of the ingredients to the sauce.
  4. Mix the cauliflower and the sauce well together and serve it on top of the pasta.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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