Cauiflower Bolognese

 12 oz organic spaghetti (dry, whole wheat or legume or quinoa or spaghetti squash)

8 oz brown mushrooms, sliced

6 cloves garlic, minced

1 medium onion, diced

1 Tbsp Italian seasoning

1/2 tsp red pepper flakes, optional

16 oz cauliflower rice (1 bag or make your own in a food processor)

6 oz organic tomato paste

salt

nutritional yeast, optional

1.  Cook the spaghetti according to package directions.  Drain, reserving 1 cup cooking water, and set aside.

2.  While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up.  Set aside.

3.  Line a large pot with a thin layer of water.

4.  Add the garlic and onions and saute until fragrant.

5.  Stir in the Italian seasoning and red pepper flakes to coat.

6.  Add the mushroom and cauliflower rice and continue to cook until the cauliflower is soft.

7.  Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.

8.  Season with salt nad pepper to taste.

9.  Divide the spaghetti equally among 4 bowls.

10.. Spoon the bolognese on top and serve.