Veggie Noodles with Lentil Walnut Mushroom Bolognese

Tender-crisp vegetable noodles with a homemade bolognese sauce packed with lentil protein and slightly sweetened with dates. Perfect for pasta night in!

Hello, hello!

Do your pups have a favorite parent?

If Harper could talk, she would tell you that without a doubt, it’s Dan.

Dan was away on a business trip this week so Harper was stuck with mom for the last few days.

She mostly moped around under the bed upstairs or impatiently waited by the front door, pouty and persistent that Dan would come home even well after midnight.

We had some good times though, staying up watching the remake of “Overboard” on Amazon Prime last night (cute but nothing like the original!), eating lunch on the deck in the gorgeous seventy-degree weather, and dancing around the kitchen after instructing Alexa to “play party music”.

She even got to scarf down a few veggie noodles that fell on the floor during my shoot today.

This Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese is the perfect warm weather pasta bowl that’s vegan, gluten, grain, and oil free.

It manages to be both light and refreshing for spring and summer while still being a true protein powerhouse.

My post originally started out with  “Zoodles”, but I realized that would be totally unfair to the butternut noodles and yellow squash noodles in here.

Are veggie noodles “Voodles”?

Can we make that a thing?

This Sweet Lentil Walnut Mushroom Bolognese is slightly date-sweetened and packed with protein.

I was inspired to make my own bolognese after realizing that most of my store-bought pasta sauces had added sugars and oils that I wasn’t really on board with.

Don’t get it twisted– this refined sugar free and oil free sauce can stand up to any meaty bolognese.

The lentil walnut mushroom trio magically creates a “meaty” texture that’s full and satisfying.

At first I was worried about adding walnuts to the blender, but the nuts add a roasted flavor, creaminess, and healthy fats.

For sweeter sauce, add two dates, and for just a hint of sweetness to balance out the acidity, add just one date.

The trick to the best sauce is the blend well, then heat over the stovetop.

Let’s talk about the elephant in the pasta bowl.

I’ll come clean; I didn’t spiralize these noodles myself!

Once I master that, I’ll let you guys know, but for now, I rely on Cece’s Veggie Co. for fresh store bought pre-spiraled produce.

I used chose yellow squash, green zucchini, and butternut spirals to achieve a fresh  tri-color rainbow, but you can easily stick with one variety or dynamic duo.

You can leave your veggies raw for more crunch and texture, or briefly sauté for more of a classic spaghetti feel.

If you’re looking for a warmer variation, try butternut or sweet potato spirals in this recipe or a comforting cold-weather take.

Enjoy these Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese for a lighter pasta night.

You can enjoy your veggie spirals raw for a cooked, depending on your mood.

On Wednesdays, Dan and I have a tradition of doing pasta night and wine night.

This dish is my current Wednesday go-to because it’s easy enough to throw together for weeknight meals and the sauce keeps in the fridge for up to a week.

I like to top my pasta bowls with vegan parmesan and fresh basil.

In case you were wondering, this dish pairs perfectly with a glass of red!

If you make Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese, let me know!

Give me a shout on Instagram and use #floraandvino to show me your rainbow bowls!

Check out my Pinterest page to pin more recipe like this one to make later!

For more plant-based pasta ideas, check out my Chickpea and Hemp Heart Bolognese with White Sweet Potato Spirals and Cauliflower Cashew Cutter Alfredo.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Veggie Noodles with Lentil Walnut Mushroom Bolognese

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• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 2-3 bowls

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Description

Tender-crisp vegetable noodles with a homemade bolognese sauce packed with lentil protein and slightly sweetened with dates. Perfect for pasta night in!

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Ingredients

• 1 15 oz jar whole tomatoes
• 1/4 tsp garlic powder
• 1–2 Medjool dates
• 2 TBSP raw walnuts
• 1/2 white onion, diced (optional))
• 1 tsp dried oregano
• 1 tsp dried basil
• 8 oz white mushrooms
• 1 can red lentils, drained and rinsed
• 2 cups Cece’s Veggie Co. Organic Zucchini Spirals
• 2 cup Cece’s Veggie Co. Organic Butternut Squash Spirals
• 2 cups Cece’s Veggie Co. Organic Yellow Squash Spirals
• vegetable broth or avocado oil (as needed for sautéing option)
• Optional for serving: basil, vegan parmesan

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Instructions

1. Add all ingredients for the sauce to the blender (tomatoes, garlic powder, dried basil, dried oregano, dates, walnuts, and white onion) except lentils and white mushrooms.
2. Blend until smooth, then transfer to a large saucepan and add lentils and mushrooms.
3. Heat for 8-10 minutes on medium heat, until mushrooms are fork tender.
4. Sauté noodles in veggie broth or avocado oil for 3-5 minutes until tender or alternatively, serve raw.
5. Top with Sweet Lentil Walnut Mushroom Bolognese and optional basil and vegan parmesan.
6. Leftover sauce keeps in the fridge for up to one week.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Entree, Pasta
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!