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Parve
Easy
4 Servings
Allergens 
40 Minutes
Diets
We’re all looking for cozy comfort food these days. Instead of a traditional bolognese with chopped meat, let’s make a veggie-packed vegetarian bolognese using lots of veggies like onions, garlic, zucchini, mushrooms, and thanks to Beleaves Riced Cauliflower, we can easily add in our cruciferous veggies too!
1 (14-ounce) bag Beleaves Riced Cauliflower
1 large yellow onion, diced
2 cloves fresh garlic, minced or 2 cubes Gefen Frozen Garlic
2 zucchinis, chopped
300 grams mushrooms (about 4 cups)
120 grams (1 heaped cup) walnuts
32-ounces of Tonnelli Marinara Sauce
3 tablespoons nutritional yeast
1 tablespoon balsamic vinegar
1 teaspoon salt
16-ounce package of your favorite pasta, cooked according to package directions
Prepare cauliflower according to directions and set aside.
Sauté the onion, garlic, and zucchini in a bit of avocado oil.
Pulse the mushrooms and walnuts in a food processor until it resembles the texture of chopped meat.
Once the veggies are cooked through, add the riced cauliflower and the “meat” mixture, then add the marinara sauce, nutritional yeast, balsamic vinegar, and salt.
Cook on medium-low for five minutes, stirring while it cooks.
Add the cooked pasta to the pan and stir until heated through and incorporated.
Serve immediately. Garnish with freshly grated parmesan (I used vegan) and chopped fresh basil.
Sponsored by Beleaves
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