Portabella Mushroom Bolognese with Zucchini Noodles is a wholesome, low-carb twist on the classic Italian comfort dish. This hearty, vegan-friendly recipe features tender portabella mushrooms as the star ingredient, mimicking the rich, meaty texture of traditional Bolognese. Spiralized zucchini noodles provide a fresh and nutrient-packed base, perfect for soaking up the umami-packed tomato sauce. Flavored with garlic, onion, and Italian herbs, this dish delivers layers of flavor while remaining light and guilt-free. Ideal for a quick weeknight dinner or an elegant dinner party, this dish is sure to impress vegans and omnivores alike.
Recipe Tips and Tricks:
- Use a spiralizer for consistent zucchini noodles.
- Cook zucchini noodles lightly to avoid sogginess.
- Let the sauce simmer for enhanced flavor.
- Add red pepper flakes for a spicy kick.
- Garnish with fresh basil for freshness.
Portabella Mushroom Bolognese with Zucchini Noodles
A healthy, vegan Portabella Mushroom Bolognese with zucchini noodles, combining Italian flavors and hearty textures in a nutritious meal.
Ingredients
- 4 large portabella mushrooms, finely chopped
- 4 medium zucchini, spiralized
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- 1/4 cup vegetable broth (optional, for thinning sauce)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Vegan Parmesan (optional)
Instructions
- Prepare the zucchini noodles: Use a spiralizer to create noodles from the zucchini. Set aside.
- Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add the chopped portabella mushrooms and sauté until tender and browned, about 5 minutes. Remove and set aside.
- Sauté aromatics: In the same skillet, add more olive oil if needed. Sauté onions and garlic until fragrant and softened, about 3 minutes.
- Make the sauce: Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Let it simmer on low heat for 10 minutes, stirring occasionally. If the sauce is too thick, add vegetable broth.
- Combine: Return the mushrooms to the skillet and mix them into the sauce. Cook for another 5 minutes to allow flavors to meld. Season with salt and pepper.
- Prepare zucchini noodles: Lightly sauté zucchini noodles in a separate pan for 2 minutes or microwave them for 1 minute to warm. Avoid overcooking.
- Assemble and serve: Divide zucchini noodles into bowls, top with the mushroom Bolognese, and garnish with fresh basil and vegan Parmesan if desired.
Notes
- Adjust seasoning to personal taste.
- For added richness, drizzle a touch of olive oil over the finished dish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 130Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 224mgCarbohydrates 12gFiber 4gSugar 6gProtein 5g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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