Mushroom Walnut Bolognese with Zucchini Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (low carb), ready in about 45 minutes, pairs zucchini, mushrooms, walnuts 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Related recipes