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This is feeding: 4 people
Ingredients
- 500 g Pasta
For the Cauliflower
- 1 head Cauliflower finely chopped in the food processor
- 2 tbsp Soy Sauce
- 1 tbsp Tomato Paste
- 1/2 tbsp Smoked Sweet Paprika
- 1 tsp Dijon Mustard
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
For the Sauce
- 3 tbsp Olive Oil
- 2 Onions finely chopped
- 4 cloves Garlic minced
- 1/2 tbsp Dried Basil
- 1/2 tbsp Dried Oregano
- 2 Bay Leaves
- 2 tbsp Rosemary chopped
- 1/2 tbsp Paprika
- 2 tbsp Tomato Paste
- 200 ml Red Wine
- 200 ml Sieved Tomatoes
- 200 ml Water
- 100 ml Plant Milk
- 1 handful Parsley chopped
- 1 handful Basil chopped
- Salt & Pepper to taste
Instructions
- For the cauliflower, add all the ingredients to a bowl and mix well. Marinade for at least 1/2 hour.
- For the sauce heat olive oil in a big pot over medium heat. Add onion and cook until translucent. Add carrots, garlic, dried basil, dried oregano, bay leaves, rosemary and paprika and cook for another 2 minutes.
- Add marinated cauliflower, tomato paste and deglaze everything with red wine. Let the sauce thicken for about 3-4 minutes.
- Now add sieved tomatoes, water and plant based milk. Reduce heat to low, cover pot with a lid and let simmer for about 30 minutes, making sure the consistency of the sauce is neither too thick nor too thin.
- Meanwhile cook pasta according to package instructions.
- Add parsley, basil and cooked pasta to the sauce and mix well. Season with salt and pepper.
- ENJOY!