Recipe
Penne With Cauliflower Mushroom Ragu
Rich, hearty, and gluten free, this Cauliflower Mushroom Ragu is a cozy wonder. A tasty blend of cauliflower, cremini mushrooms, tamari, and herbs creates a velvety, plant-forward sauce. Delightful!
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Made With
Earthy mushrooms and hearty cauliflower meld into a rich, meat-free ragu sauce with tomato, tamari, and fresh herbs. Tossed with Gluten Free Penne Rigate and topped with fresh basil. Oh-so-cozy!
Ingredients
- 12 oz. Ronzoni Gluten Free Penne
- Kosher salt
- ½ medium cauliflower, cored and roughly chopped (about 3 cups)
- ½ lb. cremini mushrooms, roughly chopped
- ½ onion, roughly chopped
- 1 garlic clove, finely chopped
- ¼ cup olive oil
- 1 Tbsp tamari
- 1 Tbsp tomato paste
- 1 15-oz. can diced tomatoes
- 2 tsp. chopped fresh oregano
- 2 Tbsp chopped basil
- Parmesan for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- Combine the cauliflower, mushrooms, onion, and garlic in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat until very hot.
- Add the vegetables and ¾ tsp. salt and cook, stirring occasionally, until slightly dried out and starting to brown in spots, about 8 minutes.
- Add the tamari and tomato paste and continue to cook, stirring often, until a little more dried out and starting to brown more evenly, about 4 minutes more.
- Add the diced tomatoes, oregano, and ¼ cup of water, and bring to a simmer. Cook, stirring, until thickened, about 5 minutes.
- While the sauce cooks, cook the Penne according to package directions. Return the pasta to the pot and add the ragu. Season with salt and pepper to taste and serve topped with the basil. Serve with Parmesan if desired.
Pro Tip
When combining the cauliflower, mushrooms, onion, and garlic in the food processor, you may need to stop to mix the ingredients once or twice so that it evenly chops. It’s okay if there are some slightly larger chunks!
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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