💡 At a Glance
- •The Pasta: Vegetarian cauliflower-mushroom Bolognese served over spaghetti with fresh basil and Parmesan.
- •Total Time: This entire meal comes together in just under 45 minutes.
- •How It’s Made: The veggie sauce simmers in the Thermomix® while the spaghetti boils separately on the stove.
You know those nights when you’re craving a cozy pasta dinner, but you really don’t feel like making a heavy meat sauce?
That’s where this Cauliflower Mushroom Bolognese with Spaghetti comes in—it’s the absolute best alternative!
It comes together super easily in your Thermomix®, turns out wonderfully rich, and is packed with wholesome ingredients for an effortless weeknight meal.
Why You’ll Love This Recipe:
- Totally fuss-free and simple
- 100% vegetarian
- Packed with wholesome veggies
- On the table in under 45 minutes
- Perfect for quick weeknight dinners
- A delicious plant-based twist on classic Bolognese
- Cozy, comforting, and super satisfying
- A total family favorite that everyone will love
Pro Tips for Success
Don’t forget to scoop out a cup of that starchy pasta water before draining your spaghetti! It’s liquid gold—adding a splash helps loosen up the sauce and gives it a gorgeous, silky finish if it gets a bit too thick.
No need to spend extra time finely chopping mushrooms. Just cut them in half or quarters depending on their size before tossing them into the mixing bowl. The Thermomix® handles the rest!
Pro tip: place the simmering basket on top of the lid while the sauce simmers. It acts as the perfect splatter guard so your stovetop stays squeaky clean.
Always give your sauce a quick taste test right before serving! A tiny splash of balsamic vinegar at the end works wonders to round out all the savory flavors.
Can You Make This Ahead or Freeze It?
Yes, absolutely! This cauliflower mushroom Bolognese is amazing for meal prep.
You can easily cook the sauce a day ahead. Stored in an airtight container in the fridge, it stays super fresh for 2 to 3 days.
It also freezes like a dream! When you’re ready to eat, simply reheat the sauce and cook up a fresh batch of spaghetti for a quick and easy weeknight dinner.
Delicious Recipe Variations
Make it vegan: Just skip the Parmesan when serving, and you’ve got a 100% plant-based dinner!
Switch up the pasta: Don’t have spaghetti in the pantry? This sauce also tastes incredible served over fusilli, penne, or macaroni.
Finely textured sauce: If you prefer smaller veggie pieces, simply chop the cauliflower and mushrooms for an extra second or two in the first step.
Ingredients You’ll Need for Cauliflower Mushroom Bolognese with Spaghetti
- 500 g cauliflower, cut into florets
- 150 g white or cremini mushrooms, halved
- 1 yellow onion
- 2 garlic cloves
- 20 g olive oil
- 50 g tomato paste
- 500 g tomato purée (passata)
- ½ tsp salt
- ½ tsp powdered vegetable bouillon
- 1 pinch sugar
- ¼ tsp freshly ground black pepper
- 1 tbsp dried oregano
- 500 g spaghetti
For serving:
- Fresh basil
- Grated Parmesan cheese
- Freshly ground black pepper
How to Make Cauliflower Mushroom Bolognese with Spaghetti
Instructions:
Add the cauliflower florets to the mixing bowl and chop 5 sec / speed 5. Transfer to a bowl and set aside.
Clean the mushrooms and cut them into halves or quarters (depending on their size). Peel the onion and garlic cloves.
Place the mushrooms, onion, and garlic into the mixing bowl and chop 5 sec / speed 5.
Use the spatula to scrape down the sides of the bowl. Pour in the olive oil and sauté 5 min / 120°C (250°F) / speed 1 without the measuring cup in the lid.
Add the reserved cauliflower and tomato paste to the mixing bowl. Cook 3 min / 120°C (250°F) / speed 1.
Finally, add the tomato purée (passata), salt, vegetable bouillon powder, sugar, black pepper, and oregano to the mixing bowl. Give everything a good stir with the spatula, then simmer 25 min / 95°C (200°F) / speed 2.5 without the measuring cup in the lid. Place the simmering basket on top of the lid to prevent any splatters.
In the meantime, cook the spaghetti in a large pot of generously salted water according to the package directions. Before draining, reserve 1 cup of the starchy pasta water and set it aside (this works wonders for making your sauce silky and gorgeous!).
Give the Bolognese a quick taste and adjust the seasoning with extra salt, pepper, or a splash of balsamic vinegar if needed. Pro tip: If your sauce feels a bit too thick, just stir in a splash of your reserved pasta water!
Divide the spaghetti among your plates (or use tongs to twirl the pasta into cute little “nests”), then spoon that gorgeous cauliflower-mushroom Bolognese right over top.
Top with fresh basil, shaved Parmesan, and a crack of fresh black pepper, then serve immediately.
Enjoy!
Now, I hope you have so much fun whipping this up in your kitchen!
If you loved this recipe, you’ll definitely want to check out my Spaghetti with Walnut Pesto next!
Happy cooking,
Christoph
Cauliflower & Mushroom Bolognese with Spaghetti
Click stars to rate now
Zutaten
For the Bolognese
- 500 g Cauliflower cut into florets
- 150 g Cremini or button mushrooms halved
- 1 Yellow onion
- 2 Garlic cloves
- 20 g Olive oil
- 50 g Tomato paste
- 500 g Tomato purée (passata)
- 0.5 tsp Salt
- 0.5 tsp Vegetable bouillon powder
- 1 pinch Sugar
- 0.25 tsp Black pepper freshly cracked
- 1 tbsp Dried oregano
- 500 g Spaghetti
For Serving
- Fresh basil
- Parmesan cheese
- Black pepper freshly cracked
Zubereitung
- 500 g CauliflowerAdd the cauliflower florets to the mixing bowl and chop for 5 sec / speed 5. Transfer to a bowl and set aside.
- 150 g Cremini or button mushrooms, 1 Yellow onion, 2 Garlic cloves, 20 g Olive oilAdd the mushrooms, onion, and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula, add the oil, and sauté for 5 min / 120°C / speed 1 without the measuring cup.
- 500 g Cauliflower, 50 g Tomato pasteAdd the reserved cauliflower and tomato paste to the mixing bowl and cook for 3 min / 120°C / speed 1.
- 500 g Tomato purée (passata), 0.5 tsp Salt, 0.5 tsp Vegetable bouillon powder, 1 pinch Sugar, 0.25 tsp Black pepper, 1 tbsp Dried oreganoFinally, add the tomato purée, salt, vegetable bouillon powder, sugar, pepper, and oregano to the mixing bowl. Give it a quick stir and simmer for 25 min / 95°C / speed 2.5 without the measuring cup (place the simmering basket on top of the lid as a splash guard).
- 500 g SpaghettiMeanwhile, cook the spaghetti in plenty of generously salted water according to the package directions. Reserve 1 cup of pasta water before draining.
- 0.5 tsp Salt, 0.25 tsp Black pepperTaste the Bolognese and season with additional salt, pepper, or a splash of balsamic vinegar if desired. If the sauce feels a bit too thick, stir in a splash of the reserved pasta water.
- Fresh basil, Parmesan cheese, Black pepperDivide the spaghetti among plates, spoon the rich Bolognese over top, and finish with fresh basil, freshly grated Parmesan, and a crack of black pepper.
Cauliflower & Mushroom Bolognese with Spaghetti
Click stars to rate now
Zutaten
For the Bolognese
- 500 g Cauliflower cut into florets
- 150 g Cremini or button mushrooms halved
- 1 Yellow onion
- 2 Garlic cloves
- 20 g Olive oil
- 50 g Tomato paste
- 500 g Tomato purée (passata)
- 0.5 tsp Salt
- 0.5 tsp Vegetable bouillon powder
- 1 pinch Sugar
- 0.25 tsp Black pepper freshly cracked
- 1 tbsp Dried oregano
- 500 g Spaghetti
For Serving
- Fresh basil
- Parmesan cheese
- Black pepper freshly cracked
Zubereitung
- 500 g CauliflowerAdd the cauliflower florets to the mixing bowl and chop for 5 sec / speed 5. Transfer to a bowl and set aside.
- 150 g Cremini or button mushrooms, 1 Yellow onion, 2 Garlic cloves, 20 g Olive oilAdd the mushrooms, onion, and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula, add the oil, and sauté for 5 min / 120°C / speed 1 without the measuring cup.
- 500 g Cauliflower, 50 g Tomato pasteAdd the reserved cauliflower and tomato paste to the mixing bowl and cook for 3 min / 120°C / speed 1.
- 500 g Tomato purée (passata), 0.5 tsp Salt, 0.5 tsp Vegetable bouillon powder, 1 pinch Sugar, 0.25 tsp Black pepper, 1 tbsp Dried oreganoFinally, add the tomato purée, salt, vegetable bouillon powder, sugar, pepper, and oregano to the mixing bowl. Give it a quick stir and simmer for 25 min / 95°C / speed 2.5 without the measuring cup (place the simmering basket on top of the lid as a splash guard).
- 500 g SpaghettiMeanwhile, cook the spaghetti in plenty of generously salted water according to the package directions. Reserve 1 cup of pasta water before draining.
- 0.5 tsp Salt, 0.25 tsp Black pepperTaste the Bolognese and season with additional salt, pepper, or a splash of balsamic vinegar if desired. If the sauce feels a bit too thick, stir in a splash of the reserved pasta water.
- Fresh basil, Parmesan cheese, Black pepperDivide the spaghetti among plates, spoon the rich Bolognese over top, and finish with fresh basil, freshly grated Parmesan, and a crack of black pepper.
