Looking for a quick, family-friendly dinner that comes together in no time? This caramelized cauliflower and mushroom spaghetti is an easy, comforting vegetarian dish that will please everyone at the table.
I first fell for this pasta one summer evening in Tuscany, near Florence. I don’t remember the restaurant’s name, but the simple, warm flavors of that plate have stayed with me ever since.
Noodles are not only amusing but delicious. – Julia Child
📃 Why it Works
- Simple, tasty, and great for feeding a crowd.
- Kids usually love spaghetti, making this a good choice for picky eaters.
- Caramelized cauliflower adds depth and a satisfying sweetness that elevates the usual pasta routine.
- Ready in under an hour and easy to customize with other vegetables or proteins.
🛒 Ingredients and Notes
- Spaghetti
- Olive oil
- Baby bella (crimini) mushrooms
- Cauliflower
- Garlic
- Tomato paste
- Dry white wine
- Anchovy fillets (optional—omit for a vegetarian version)
- Parmesan (or nutritional yeast for a vegan option)
Cauliflower is high in fiber and rich in vitamins C and K, contributing to reduced inflammation and supporting bone and cardiovascular health. Caramelizing vegetables brings out a natural sweetness that pairs beautifully with savory pasta.
🔪 Instructions
- Cook the pasta to al dente according to package instructions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, heat the olive oil in a large nonstick or cast-iron skillet over high heat. Add sliced mushrooms and sauté until lightly browned, about 5 minutes. Transfer mushrooms to a plate and set aside.
- Add the cauliflower pieces to the same skillet and cook, stirring occasionally, until browned, about 5 minutes (work in batches if needed). Stir in minced garlic and cook until fragrant, about 1 minute.
- Add the tomato paste and cook, stirring constantly, for about 1 minute. Pour in the white wine, then add minced anchovies (if using) and crushed red pepper. Cook until the wine reduces by half, a couple of minutes. Season with salt and freshly ground black pepper.
- Reduce heat to medium. Add the reserved pasta cooking water, then the drained spaghetti. Toss gently to combine and cook until the sauce thickens, about 2 minutes. Remove from heat, stir in the sautéed mushrooms and grated Parmesan. Finish with fresh basil leaves and serve immediately.
If you like exploring different noodle dishes, consider a monthly theme like “Noodles Without Borders” and try recipes from around the world. This caramelized cauliflower and mushroom spaghetti is a cozy, Italian-inspired plate that swaps the usual tomato sauce for caramelized vegetables and umami-rich anchovies (optional).
For a vegetarian version, simply omit anchovies. For vegan plates, replace Parmesan with nutritional yeast. Anchovy paste can be used in place of fillets—about 4 teaspoons of paste equals several fillets. Adjust the crushed red pepper to suit your spice preference.
- Prep time: 15 mins
- Cook time: 20 mins
- Total time: 35 mins
- Yields: 4 servings
- Calories: approximately 589 kcal per serving
If you enjoyed this recipe, please leave a rating or comment. Your feedback helps others discover simple, flavorful weeknight meals. Serve with a green salad and, if appropriate, a glass of your favorite wine to round out the meal.
Caramelized Cauliflower and Mushroom Spaghetti
Ingredients
- 12 ounces uncooked spaghetti
- 1/4 cup olive oil
- 8 ounces baby bella (crimini) mushrooms, sliced
- 1 large head cauliflower, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 8 anchovy fillets, minced (omit for vegetarian version)
- 1/2 teaspoon crushed red pepper (or to taste)
- Salt and pepper to taste
- 1/2 cup grated Parmesan (or nutritional yeast for vegan)
- Fresh basil leaves for garnish
Instructions
- Cook the spaghetti to al dente, drain, and reserve 1 cup of the pasta water.
- Heat the oil in a large skillet over high heat. Sauté the mushrooms until lightly browned, about 5 minutes. Remove and set aside.
- In the same skillet, brown the cauliflower, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste and cook for 1 minute. Add the wine, anchovies (if using), and crushed red pepper. Cook until the wine reduces by half. Season with salt and pepper.
- Turn the heat to medium, add the reserved pasta water and the spaghetti, and toss gently until the sauce thickens, about 2 minutes. Off the heat, stir in the mushrooms and Parmesan. Garnish with basil and serve.
Notes
- Swap anchovy fillets for 4 teaspoons of anchovy paste if preferred.
- Omit anchovies for a vegetarian version; replace Parmesan with nutritional yeast for vegan.
Nutrition
Carbohydrates: 78 g |
Protein: 22 g |
Fat: 19 g |
Fiber: 6 g |
Vitamin C: 73.6 mg
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