Serves 4
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  1. In a food processor, whizz the mushrooms until finely chopped. Transfer to a bowl.
  2.  Working in batches, whizz the cauliflower florets in the food processor until they resemble rice, transferring to a bowl as you go.
  3. 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.
  4. 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.
  5. Add the garlic, chilli flakes and rosemary and cook for one minute. Stir in the tomato purée and balsamic and cook for two minutes.
  6. Add the cauliflower and turn the heat to low. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally.
  7. 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.
  8. 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.
  9. 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.

Nutrition Facts

Per Serving: 480kcals, 21.6g fat (9.2g saturated), 58.2g carbs (6.7g sugars), 16.9g protein, 4.2g fibre, 0.274g sodium

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