Chickpea Pasta with Cauliflower Bolognese
Ingredients
- 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
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