Cavatappi Bolognese

with Rosemary & Parmesan

dinner

Food Processor Tomatoes Rosemary Root Vegetables Pasta Hearty Vegetables Cauliflower Carrot Broccolini Dinner Italian Nut-Free <600 Calories Winter Recipes Seasonal Menu Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
450
FAT
4g
CARBOHYDRATES
90g
PROTEIN
19g

MAIN 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
  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
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the cavatappi. 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 the 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, and pulse until pieces are the size of rice grains, about 10 to 12 pulses.

3
Cook the pasta

Add the cavatappi 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 chopped 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 crushed tomatoes, red miso paste, and reserved pasta water to the skillet, and stir to dissolve the miso. Cook, 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 cavatappi between large plates and top with the bolognese sauce. Return the large pot to medium-high heat with 1 tsp olive oil, add the chopped broccolini, and cook until crisp-tender. Sprinkle cooked broccolini with salt, add to the plates, and top everything with parmesan. Mangia!