Chickpea Pastawith Cauliflower Bolognese

Break the cauliflower into small pieces and process in a food processor until it resembles rice grains.

Transfer the cauliflower rice to a bowl and blend the mushrooms until they have the same consistency.

Heat a pan over high heat, add a little olive oil, then add chopped onion, sprinkle with salt and pepper, and cook for a few minutes.

Add minced garlic, chopped fresh rosemary, and chili flakes, and fry for a few more minutes.

Cook the chickpea pasta in a pot of salted boiling water until al dente.

Add the cauliflower rice to the pan with the onions and herbs, then top with the blended mushrooms and mix well.

Season to taste with sea salt and pepper, then stir in tomato puree for rich flavor.

Drain the pasta, add it to the pan, and mix in grated Parmesan cheese and a splash of pasta cooking water, stirring thoroughly.

Serve the dish topped with freshly grated Parmesan cheese, or omit the cheese for a fully vegetarian version.