Paleo Zucchini Noodles with Bolognese
Paleo Zucchini Noodles with Bolognese: Spiralized zucchini drenched in a rich, tomato-based vegan Bolognese that delivers major flavor with zero regret.
Ingredients
For the Bolognese:
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup finely chopped mushrooms
- 1/2 cup grated carrot
- 1 cup cooked green lentils
- 1 tablespoon tomato paste
- 1 can 14 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For the zucchini noodles:
- 4 medium zucchinis spiralized
- 1 teaspoon olive oil
- Pinch of salt
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté for 3 minutes until soft.
- Stir in garlic, mushrooms, and grated carrot. Cook for 5 minutes.
- Add tomato paste, lentils, crushed tomatoes, oregano, and basil.
- Season with salt and pepper. Let it simmer for 15 minutes, stirring occasionally.
- In another skillet, heat olive oil and add zucchini noodles.
- Sauté noodles for 2-3 minutes until just tender.
- Drain excess moisture if needed.
- Plate zucchini noodles and top with generous spoonfuls of the Bolognese sauce.
- Garnish with fresh basil if you’re feeling fancy.
Notes
📊 Nutritional Values (per serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 35%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
💁♀️ Notes & Tips to Elevate the Flavor
- Add a splash of red wine vinegar for extra depth (no, it's not just for salads).
- Craving creaminess? Stir in a spoonful of cashew cream.
- Want more heat? A pinch of crushed red pepper never hurt anyone.
- Zucchini too watery? Salt and let it sit before cooking, then pat dry.