• Jackie Brubaker

Reluctant Housewife: Veggie Boulegnese



It's getting a little bit colder and making me want some comfort food! And, there's nothing more comforting than a bowl of pasta, especially THIS bowl of veggie boulegnese.


Traditional tomato boulegnese is made with ground meat to give it a hearty feel. But, if you don't eat meat or would like to try it meatless adding riced cauliflower instead is an instant trick! All of the flavors and texture are there minus the meat and it's simply wonderful.


Watch the Reluctant Housewife episode here and grab the recipe below!


Your,

Reluctant Housewife




Veggie Boulegnese


2 tbsp olive oil

1/4 chopped yellow onion

3 cups cauliflower rice

1 cup chopped broccoli

3 cloves garlic, minced

2 cans diced tomatos

3 tbsp balsamic vinegar

1/2 tsp thyme

1/3 tsp dried basil

1/4 tsp dried oregano

dash of crushed red pepper

salt and pepper to taste

pasta of your choice (I used brown rice quinoa pasta!)


In a large pot heat the oil on a low heat. Add the onion and cook for about 3-5 minutes.


Add the cauliflower and broccoli to the pot. Increase the heat to medium and stir occasionally until cauliflower begins to take on a light golden color. About 10-12 minutes.


Add the garlic and cook for about 30 seconds. Pour in the tomatoes, balsamic, thyme, basil, oregano crushed red pepper, salt and pepper. Mix until combined.


Place lid on top and bring to a boil and then to a simmer with the lid on for about 15 minutes. Then simmer for another 15 minutes.


Serve on veggie noodles, brown rice noodles, steamed kale or anything that suits your fancy!


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