Mushroom Walnut Bolognese with Zucchini Noodles
A rich, meatless sauce with earthy mushrooms and toasted walnuts, tossed with zucchini noodles for a low-carb twist on classic Italian comfort food. This italian-inspired vegetarian (low carb) ready in about 45 minutes pairs cremini, finely chopped mushrooms, toasted and chopped walnuts, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, spiralized into noodles zucchini
- 8 oz, cremini, finely chopped mushrooms
- 1/2 cup, toasted and chopped walnuts
- 1/2 cup, finely diced onion
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until soft and translucent, stirring occasionally.
- Step 2: Add mushrooms and garlic, cook for 7-8 minutes until mushrooms release liquid and brown slightly. Stir in tomato paste and cook for 1 minute until darkened.
- Step 3: Add vegetable broth, oregano, salt, and black pepper, then simmer for 5 minutes. Stir in toasted walnuts and simmer for 2 more minutes until sauce thickens slightly.
- Step 4: Toss zucchini noodles with remaining 1 tbsp olive oil in a separate skillet over medium-low heat for 2-3 minutes until just tender but still al dente. Add sauce and toss to coat evenly without overcooking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom Walnut Bolognese with Zucchini Noodles take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom Walnut Bolognese with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toasted and chopped walnuts from drying out.
Can I substitute ingredients in Mushroom Walnut Bolognese with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom Walnut Bolognese with Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom Walnut Bolognese with Zucchini Noodles low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
