Mushroom and Walnut Bolognese with Zucchini Noodles

 

  

🍄🥒 A hearty, plant-based twist on a classic Italian comfort dish — rich in flavor and nourishing for the body.

Ingredients

🌱 Serves 2

For the Bolognese sauce:

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 1½ cups mushrooms, finely chopped

• ½ cup raw walnuts, finely chopped or pulsed in a food processor

• 1 cup crushed tomatoes (or tomato purée)

• 1 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp sea salt (or to taste)

• ¼ tsp black pepper

• ½ tsp coconut sugar or maple syrup (to balance acidity)

• A splash of balsamic vinegar (optional)

For the zucchini noodles:

• 2 medium zucchinis, spiralized

• 1 tsp olive oil

• Pinch of sea salt

To serve:

• Fresh basil or parsley, chopped

• Nutritional yeast or vegan parmesan (optional)

Instructions

🍅 Total time: 30 minutes

1. Make the Bolognese:
   In a large pan, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes. Add mushrooms and cook until they release moisture and begin to brown. Stir in chopped walnuts and cook for another 2 minutes.

2. Simmer the sauce:
   Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, coconut sugar, and balsamic vinegar. Simmer uncovered on low heat for 10–15 minutes, stirring occasionally until thick and flavorful.

3. Prepare the zucchini noodles:
   In a separate pan, warm olive oil and lightly sauté zucchini noodles with a pinch of salt for 2–3 minutes until just tender (don’t overcook).

4. Assemble & serve:
   Divide the zucchini noodles between plates, top with mushroom-walnut Bolognese, and garnish with fresh herbs and nutritional yeast if desired.

🛒 Prep Tip

No spiralizer? Use a vegetable peeler to make thin zucchini ribbons. You can also serve the Bolognese over whole grain pasta if preferred.

🧡 Perfect Pairing

Pair with a crisp green salad and a glass of sparkling water with lemon for a refreshing, balanced meal.

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