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Cauliflower chestnut mushroom ragu

Bystilettocontesssa

Cauliflower chestnut mushroom ragu

Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 350 grams mushrooms, mixed

  • 1 medium head cauliflower (approx 1 kg)

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 3-5 garlic cloves, minced

  • 1/3 cup tomato paste

  • 2 teaspoons fresh thyme and/or rosemary, minced

  • 1 can crushed tomatoes

  • 2 cups chestnuts, chopped

  • Salt and pepper to taste

  • Optional: 1 cup grated Parmesan cheese

Directions

  • Pulse mushrooms in food processor until finely chopped, set aside, and wipe out bowl.
  • Pulse cauliflower in food processor in batches until pieces are rice-sized, and set aside.
  • In large Dutch oven, heat oil and butter over medium heat.
  • Add onions with salt and cook, stirring occasionally until onions are soft and golden, 5-10 minutes.
  • Add mushrooms with salt, pepper, and red pepper flakes and cover. Cook, stirring occasionally until mushrooms release all liquid, about 5 minutes.
  • Remove cover, and cook another 20-25 minutes until mushrooms are golden-brown.
  • Add garlic, tomato paste, and herbs. Cook, stirring occasionally, until paste is darkened, about 2 minutes, then add canned tomatoes.
  • Add cauliflower and salt. Cook, stirring occasionally until cauliflower starts to stick to the bottom of the pot.
  • Add chestnuts with 1 cup of pasta water and cook, stirring occasionally until pasta is ready, up to 15 minutes.
  • Add pasta with a splash of pasta water and optional Parmesan, stirring together before serving immediately.

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