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My Darling Vegan
Mushroom Bolognese with Zucchini Noodles

A vegetarian mushroom bolognese sauce filled with flavor and served with zucchini noodles for a delicious vegan and gluten-free dinner.

5 from 2 votes

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Course: Main Course, Main Dish
Cuisine: Italian, Vegan, Gluten-Free
Servings: 6 servings
Calories: 392 kcal
Author: Sarah McMinn
  • 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
  • 1/4 cup fresh parsley minced
  • 1/4 cup fresh basil minced
  • 2 tbsp fresh sage minced
  • 3/4 cup dry red wine
  • 1 pound button mushrooms
  • 1 pound shiitake mushrooms
  • 28 ounces crushed tomatoes
  • 1/4 cup tomato paste
  • 2 tablespoon nutritional yeast
  • 1 tablespoon maple syrup syrup
  • salt and pepper to taste
  1. In a large pot heat 2 tablespoons oil over medium heat.

  2. In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to a 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 the wine cook down.

  3. 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.

  4. 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.

  5. While sauce is simmering, make your zucchini noodles with the vegetable spiralizer. Chop off the ends of the zucchini and spiralize it according to the manufacturer's instructions. Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes.

  6. Remove from heat and dish onto plates. Top with mushroom bolognese and serve immediately with fresh herbs and red pepper flakes

Recipe Notes

Serving and Storing - Serve immediately with fresh herbs and red pepper flakes. Store the noodles and sauce separately. Leftover zucchini noodles should be eaten within a day. The sauce will keep for up to 5 days in the refrigerator.

Variations - For a more traditional meal, feel free to use Fettucine or Penne Pasta.


Nutrition Facts
Calories Per Serving: 392
% Daily Value
Carbohydrates 35g 12%
Protein 13g 26%
Fat 23g 35%
Saturated Fat 4g 25%
Sodium 310mg 13%
Potassium 1608mg 46%
Fiber 10g 42%
Sugar 18g 20%
Vitamin A 4470IU 89%
Vitamin C 47.1mg 57%
Calcium 131mg 13%
Iron 4.5mg 25%