A win for the vegetarians
This recipe makes so much sense on so many levels. I'm pretty exited to make this again very soon. Now, granted, if you've been vegetarian or vegan for 20+ years, you're grateful when any modified classics remotely resemble to richness or texture of their timeless counterparts.
The recipe below makes 6 servings.
12 oz. mushrooms, such as shiitake or crimini, stems removed
1 small-medium head of cauliflower, broken into florets
¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 Tbsp. unsalted butter, divided
1 large onion, finely chopped
6 garlic cloves, thinly sliced
1 chile thinly sliced, or ½ tsp. red pepper flakes
3 bay leaves
1 can tomatoes, reduced by half slowly in a separate pot
Kosher salt
1 lb. rigatoni
~3/4 cup finely grated cheese or nutritional yeast, plus more for serving
3 Tbsp. finely chopped parsley
Zest of ½ lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chilli, and bay leaves and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add the freshly-reduced tomato paste and cook, stirring constantly, until the tomatoes are slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
Using a slotted spoon, transfer pasta to pot with sauce. Add 3/4 cup cheese or nutritional yeast, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need a tad more). Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan.
Image credit: Bon Appetit Magazine
The recipe below makes 6 servings.
12 oz. mushrooms, such as shiitake or crimini, stems removed
1 small-medium head of cauliflower, broken into florets
¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 Tbsp. unsalted butter, divided
1 large onion, finely chopped
6 garlic cloves, thinly sliced
1 chile thinly sliced, or ½ tsp. red pepper flakes
3 bay leaves
1 can tomatoes, reduced by half slowly in a separate pot
Kosher salt
1 lb. rigatoni
~3/4 cup finely grated cheese or nutritional yeast, plus more for serving
3 Tbsp. finely chopped parsley
Zest of ½ lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chilli, and bay leaves and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add the freshly-reduced tomato paste and cook, stirring constantly, until the tomatoes are slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
Using a slotted spoon, transfer pasta to pot with sauce. Add 3/4 cup cheese or nutritional yeast, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need a tad more). Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan.
Image credit: Bon Appetit Magazine