In the Kitchen: Meatless Bolognese

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Meatless Bolognese

By Jesse Jones


I am enclosing a recipe adapted from one I found online and tweaked. It has become a favorite for my wife and me.  Starting in January 2015, I lost 100-plus pounds in two years.  I am not a vegan or a vegetarian, but I eat very little meat.  At one point I realized, I had fallen out of love with meat. — Jesse Jones


12 oz. Fresh Baby Bella Mushrooms

10 oz. Riced Cauliflower

¼ cup plus 2 Tbsp. Olive Oil

4 Tbsp. Unsalted Butter, divided

1 Onion, finely chopped

6 Garlic cloves, thinly sliced

1 Serrano Chili, thinly sliced

1 teaspoon Dried Rosemary

⅓ cup Tomato Paste


1 lb. Pasta – shells or rotini

2 oz. finely grated Parmesan

1 Tbsp. Dried Parsley

Zest of 1 Lemon



  • Pulse mushrooms in a food processor until finely chopped.
  • Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high heat. 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 soft and golden brown, 6–8 minutes.
  • Add garlic, chili, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is fragrant, about 3 minutes.
  • Add tomato paste and cook, stirring constantly, about 2 minutes.
  • Add cauliflower and ¼ teaspoon of sea salt, and cook, stirring occasionally, 6–8 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
  • Reserving 1 cup pasta water, transfer pasta to pot with sauce. Add 1 cup Parmesan, 2 Tbsp. butter, and reserved water from pasta. Cook, stirring constantly, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
  • Remove from heat and stir in parsley and lemon zest.
  • Top with more Parmesan to taste, drizzle with oil, and serve





Printable version of this recipe

In the Kitchen series – Meatless Bolognese



Recipe preparation and photo courtesy Jesse Jones.




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