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Cauli Boli

Cauli Boli


Use chestnut mushrooms and blitzed cauliflower to make an easy vegan spaghetti bolognese that's rich and tasty

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1715kj 406kcal
  • Fat
    Low 8%
  • Saturates
    Low 5%
  • Sugar
    Low 12%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 69g


  • 400g can Co-op chopped tomatoes
  • 1 tbsp Co-op olive oil
  • 1 small onion, roughly chopped
  • 1 garlic clove
  • 1 celery stick, roughly chopped
  • 1 small carrot, cut into chunks
  • ½ x 200g pack Co-op chestnut mushrooms, roughly chopped
  • 200g cauliflower florets (about ½ small cauliflower)
  • 100ml vegan red wine, such as Co-op South African red wine
  • 320g Co-op linguine
  • ½ x 25g pack basil, leaves only, to serve


  1. Put the chopped tomatoes in a small saucepan and simmer for 15 mins on a medium-low heat while you prepare the vegetables
  2. Heat the olive oil in a large frying pan over a medium-high heat
  3. Put the onion, garlic, celery, carrot and chestnut mushrooms in a food processor and whizz until just finely chopped — don’t overdo it, as you don’t want a paste
  4. Tip the mixture into the frying pan
  5. Blitz the cauliflower in the food processor until finely chopped, then stir into the veg mixture
  6. Cook for around 10-12 mins, stirring occasionally, until soft and golden
  7. Pour in the wine and cook for 2-3 mins, until fully absorbed
  8. Meanwhile, cook the linguine in boiling water according to the pack instructions, then drain, reserving 200ml of the cooking water
  9. Stir the cooked tomatoes into the vegetables, along with 100ml of the reserved pasta water, and cook for 5 mins
  10. Season to taste. Add the linguine to the pan — with a splash more pasta water, if needed, to loosen the sauce — and toss to combine
  11. Sprinkle with black pepper and garnish with the basil to serve

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