27. Fusilloni with Cauliflower and Mushroom Ragu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse the mushrooms, cauliflower and chilli in a food processor to make small chunks, a bit like cauliflower rice. Bigger and smaller chunks is fine, it doesn’t need to be that consistent.

Step 2

Sauté the onion and garlic in the butter and oil. Add the cauliflower, mushroom and chilli, and add tomato paste, and allow mixture to soften.

Step 3

Add the red wine, oregano and vegetable stock, and cook down the sauce for about 20 minutes. If you have one, add a parmesan cheese rind.

Step 4

Cook the farfalle pasta for 1 min less than the recommended time, and drain. Add the pasta to the sauce and allow it to cook there for a further 1-2 minutes so everything thickens and clings nicely to the pasta.

Step 5

Serve immediately, topped with parmesan cheese.