Cavatappi Bolognese

Bring a large pot of salted water to a boil for the pasta. Add shallot and garlic to a food processor, and pulse until finely chopped. Add carrot and cauliflower florets to the food processor and pulse until pieces are the size of rice grains, 10 to 12 pulses.

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¾ cup pasta water, drain the pasta, and return pasta to the large pot, off heat. Toss cooked pasta with 1 tsp olive oil to prevent sticking. (4-serving meal: use 1½ cups pasta water, 2 tsp olive oil)

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add processed vegetable mixture and cook, stirring occasionally, until shallot is softened, 3 to 5 minutes. Add just ½ tsp rosemary and red chile flakes and cook until fragrant, about 30 seconds. (4-serving meal: use 2 tbsp olive oil, 1 tsp rosemary)

Add reserved pasta water, crushed tomatoes, and miso paste to the skillet and stir to dissolve the miso. Cook the bolognese sauce, stirring occasionally, until cauliflower is tender and sauce has thickened, 4 to 6 minutes. Add ½ tsp salt, taste, and add more salt as necessary. (4-serving meal: use 1 tsp salt)

Divide the pasta between large plates and top with bolognese sauce. Return the large pot to medium-high heat with 1 tsp olive oil. Add broccolini, sprinkle with salt, and cook until crisp-tender, 3 to 4 minutes. Add cooked broccolini to the plates and top everything with parmesan. Mangia! (4-serving meal: use 2 tsp olive oil)