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Pasta – the motherland of the almighty quick, easy, and utterly satisfying meals.
I am yet to meet a person who doesn’t like pasta in one form or another. The very thought of someone not liking it is foreign and unimaginable. This was a strange thought I had this week (among the many thoughts odd thoughts I have) and it got me thinking – I have so few pasta meals available here! And that’s not acceptable. So in true “Julia’s gone crazy in the kitchen again” style, I got creating one of the most popular pasta dishes I could think of. Yes, pasta bolognese. Only, with a vegan twist of course.
When I completed the dish, I was surprised to see how similar it looked to a meat eater’s version. I even put it to the test – I shared it with some friends who are not vegan. The results? Some of them didn’t notice the difference, and the others were asking for the recipe! This makes it a perfect all over meal for just about anyone, regardless of their dietary choices.
To make this recipe, you will need 15 ingredients and 30 minutes.
Most of the ingredients listed below are to make the meal taste great. Because what kind of pasta bolognese would it be without a bunch of herbs to liven it up? It simply would be right. Besides the herbs, we have cauliflower, pasta, garlic, mushroom, and artichoke hearts. Combined, these ingredients provide us with a good source of vitamin C, folate, vitamin K, omega-3 fatty acid, vitamin B6, vitamin D, potassium, and protein.
The pasta with cauliflower bolognese and button mushrooms is the perfect meal for lunch or dinner because it’s:
In the likely event that you need to store any of this meal – because you want to take this to work and show off your cooking skills to everyone – you simply need to pop it into an airtight container and place it in the fridge for up to 48 hours. Storing this meal in a microwave safe container will make heating it up super easy and hassle free.
That wraps up our pasta with cauliflower bolognese recipe for today. Be sure to let us know what you think of this by leaving a comment down below! Happy cooking friends!
Liked this recipe? Why not head over and check out our Bucatini with Arugula, Beetroot and Roasted Walnuts, or Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach.
For the cauliflower
For the sauce
For the pasta
Total servings 4
|Amount Per Serving|
|Calories 626||From Fat 85|
|% Daily Value*|
|Total Fat 9g||14.6%|
|Saturated Fat 2g||7.8%|
|Trans Fat 0g|
|Total Carbohydrate 115g||38.5%|
|Dietry Fiber 10g||41.5%|
|Vitamin K2 0µg||0%|
|Vitamin A 0µg|
|Vitamin B-12 0.01µg||0.2%|
|Vitamin B-6 0.62mg||31%|
|Vitamin C 83.63mg||139.4%|
|Vitamin D 1.68IU||0.4%|
|Vitamin D2 0.05µg|
|Vitamin D3 0µg|
|Vitamin E 3.53mg||11.8%|
|Vitamin K1 49.47µg||61.8%|
|Folic Acid 0µg|
|Pantothenic acid 2mg||20%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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