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Cavatappi Bolognese with Rosemary & Parmesan
2 Serving Dinner

Cavatappi Bolognese

with Rosemary & Parmesan

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
480
FAT
5g
CARBOHYDRATES
98g
PROTEIN
20g

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INGREDIENTS

  1. 1 shallot
  2. 3 garlic cloves
  3. 1 carrot
  4. ¼ oz fresh rosemary
  5. 6 oz broccolini
  6. 4 oz cauliflower florets
  7. 5 oz cavatappi pasta
  8. ¼ tsp red chile flakes
  9. 14 oz crushed tomatoes
  10. 2 tbsp red miso paste
  11. 2 tbsp vegan parmesan
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Food processor, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
480
FAT
5g
CARBOHYDRATES
98g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Peel and roughly chop the shallot and garlic. Peel and roughly chop the carrot. Pick the rosemary leaves, and mince. Trim the broccolini and chop into 2 inch pieces.

2
Process the vegetables

Add chopped shallot and chopped garlic to a food processor, and pulse until finely chopped. Add chopped carrot and cauliflower florets to the shallot and garlic in the food processor and pulse until pieces are the size of rice grains, 10 to 12 pulses.

3
Cook the pasta

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¾ cup pasta water, drain the pasta, and return pasta to the large pot, off heat. Toss cooked pasta with 1 tsp olive oil to prevent sticking.

4
Begin the bolognese

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add processed vegetable mixture and cook, stirring occasionally, until shallot is softened, 3 to 5 minutes. Add red chile flakes and ½ tsp minced rosemary and cook until fragrant, about 30 seconds.

5
Simmer the bolognese

Add the reserved pasta water, crushed tomatoes, and red miso paste to the skillet and stir to dissolve the miso. Cook the bolognese sauce, stirring occasionally, until cauliflower is tender and sauce has thickened, 4 to 6 minutes. Add ½ tsp salt, taste, and add more salt as necessary.

6
Serve

Divide the cooked pasta between large plates and top with bolognese sauce. Return the large pot to medium-high heat with 1 tsp olive oil. Add chopped broccolini, sprinkle with salt, and cook until crisp-tender, 3 to 4 minutes. Add cooked broccolini to the plates and top everything with parmesan. Mangia!

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