Zucchini, zucchini. Everywhere. Zucchini, zucchini. Not one to spare.
I didn’t plan it this way, but I’ve got three zucchini recipes FOR YOU in a row. Last week it was the Grilled Zucchini and Corn Wild Rice Mason Jar Salads. Later this week I have one incredible Chocolate Hazelnut Zucchini Bundt Cake that you are NOT going to want to miss, and today it’s…
But I hate that word, so we’re gonna go ahead and just call them zucchini noodles from here on out. And because these beautiful zucchini noodles deserve something special, I’ve made a hearty, rich, and decadent mushroom bolognese sauce to go on top. Yes please!
Let’s first take a closer look at this Mushroom Bolognese.
Traditional bolognese is a beef-based sauce made with onions, celery, carrots, and spices that is slowly simmered in tomatoes and red wine to create a thick and rich pasta sauce. I made this sauce similar to a traditional bolognese with, of course, substituting mushrooms for beef. The mushrooms are pulsed in a food processor to resemble minced beef which creates the perfect texture for this decadent pasta sauce.
And the perfect accompaniment to my zucchini noodles.
Can you tell I really want to talk about these noodles?
I’m excited because I just got myself a vegetable Spiralizer and after years of wishing I could make zucchini noodles and carrot ribbons like everyone else on the internet, I am finally able to. Hooray! I wasn’t sure how the spiralizer was going to work and I bought extra zucchini at the store in anticipation of doing some troubleshooting, but it turned out to be so easy to use. I immediately got those beautiful spiral noodles that I’ve been seeing for years.
If you’re like me and have been eyeing vegetable noodles for some time, I recommend you pick up a spiralizer and start enjoying them for yourself!
It makes pasta night so FUN!
- 1 tablespoon coconut oil
- 4 large zucchinis
- 3 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 carrots, peeled and roughy chopped
- 4 cloves garlic, roughy chopped
- 1 cup raw walnuts
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil, minced
- 2 tbsp fresh sage, minced
- ¾ cup dry red wine
- 1 pound button mushrooms
- 1 pound shiitake mushrooms
- 28 ounces crushed tomatoes
- ¼ cup tomatoes paste
- 2 tablespoon nutritional yeast
- 1 tablespoon maple syrup syrup
- salt and pepper, to taste
- In a large pot heat 2 tablespoons oil over medium heat.
- In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let wine cook down.
- Meanwhile heat remaining oil in a large cast iron skillet. Place the mushrooms in the food processor and pulse a few times until mushrooms are broken down and resembled minced meat. Transfer to skillet and sauté, stirring frequently, for about 5 minutes until mushrooms have cooked down and are lightly browned.
- Add the mushrooms, tomatoes, tomato paste, nutritional yeast, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
- While sauce is simmering, make your zucchini noodles with the vegetable spiralizer.
- Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes. Remove from heat and dish onto plates. Top with mushroom bolognese and serve immediately with fresh herbs and red pepper flakes
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