Walnut Mushroom Cauliflower Pasta

Instructions

1. Preheat Oven and Prepare Trays

   3 min hands-on10 min waiting

   • Set oven to 230°C (450°F).
   • Line two large baking trays with parchment paper.

2. Process Ingredients

   5 min hands-on

   • Pulse mushrooms in a food processor until coarsely chopped and transfer to a bowl.
   • Break cauliflower into florets, process until rice-like, and add to the bowl.
   • Pulse walnuts into coarse pieces and add to the bowl.

3. Roast Mixture

   4 min hands-on35 min waiting

   • Spread mushroom-cauliflower mixture on trays.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat.
   • Roast for 20 minutes, add walnuts, mix, and roast for 15 more minutes, rotating trays halfway.

4. Prepare Aromatic Base

   7 min hands-on10 min waiting

   • Finely chop celery, onion, and garlic.
   • Heat olive oil in a pan over medium heat.
   • Add vegetables and thyme, sauté for 10 minutes until softened.

5. Build Ragù

   3 min hands-on22 min waiting

   • Stir in tomato sauce, miso, and a splash of water, cooking for 2 minutes.
   • Add roasted mixture and remaining water, simmer for 20 minutes until thickened.
   • Remove from heat and stir in sour cream.

6. Cook Pasta

   3 min hands-on10 min waiting

   • Boil salted water and cook pasta until al dente.
   • Reserve some pasta water before draining.

7. Combine Pasta and Ragù

   4 min hands-on

   • Add Parmesan to ragù and mix.
   • Transfer pasta to ragù, add pasta water, and stir to coat.

8. Serve and Garnish

   2 min hands-on

   • Divide pasta into bowls.
   • Top with Parmesan, thyme, and olive oil.
   • Serve immediately.
   • Cooking tips:
   • For extra umami, add nutritional yeast or soy sauce to the ragù.
   • Finely chop ingredients by hand if no food processor is available.
   • Mixing pasta with pasta water creates a glossy sauce.
   • Store leftovers in the fridge for up to three days and reheat with water.