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Our vegetarian twist on a classic tomato bolognese sauce! Cremini mushrooms and riced cauliflower sautéed amongst onions and garlic; then stewed with our roasted red pepper tomato sauce and fresh herbs.
Instructions: Remove jar from the freezer and defrost. Pour the sauce into a pot and simmer over a medium-low heat, stirring regularly as to not burn the bottom. Toss with cooked pasta and sprinkle with parmesan cheese. If a thinner sauce is desired, add 1/4 cup of your pasta water and a pinch of salt.
Ingredients: tomatoes, sweet red peppers, onions, garlic, cremini mushrooms, cauliflower, basil, rosemary, oregano, salt, pepper, olive oil