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- In a food processor, whizz the mushrooms until finely chopped. Transfer to a bowl.
- Working in batches, whizz the cauliflower florets in the food processor until they resemble rice, transferring to a bowl as you go.
- Heat the olive oil with 30g of the butter in a large heavy pot over a medium heat. Add the onion and cook for 6-8 minutes until softened.
- Add the mushrooms, season with salt and pepper and cook for 4-6 minutes until golden brown, stirring occasionally. Add the red wine and allow to bubble for 3-4 minutes, stirring.
- Add the garlic, chilli flakes and rosemary and cook for one minute. Stir in the tomato purée and balsamic and cook for two minutes.
- Add the cauliflower and turn the heat to low. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally.
- Meanwhile, bring a large pan of salted water to a boil over a high heat and cook the pasta for one minute less than indicated by the package instructions.
- Using tongs, transfer the pasta to the pot with sauce. Stir in the Parmesan, the remaining butter and a generous splash of the pasta cooking liquid.
- Turn the heat to medium and cook for 2-3 minutes, stirring occasionally, until the sauce comes together. Divide amongst four serving bowls and top with extra Parmesan, to serve.
Note: Tagliatelle can be used as an alternative to spaghetti, if you wish.
Per Serving: 480kcals, 21.6g fat (9.2g saturated), 58.2g carbs (6.7g sugars), 16.9g protein, 4.2g fibre, 0.274g sodium
ItalianDinnerFreezer-friendlyPastaDinnerMeat-freeCholesterol-friendly recipes30-minute mealsKidsFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it HealthyVegetarian
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