CHICKPEA PASTA WITH CAULIFLOWER BOLOGNESE

Chickpea Pasta with Cauliflower Bolognese image

Provided by Donal Skehan

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

650 grams (1 pound 7 ounces) cauliflower, broken into florets
250 grams (9 ounces) chestnut mushrooms, finely chopped
3 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
Good pinch of chile flakes
2 sprigs of rosemary, leaves stripped and finely chopped
3 tablespoons tomato puree
300 grams (10 ounces) chickpea pasta
40 grams (1 1/2 ounces) Parmesan cheese, finely grated

Steps:

In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.