Veggie Noodles with Lentil Walnut Mushroom Bolognese

Veggie Noodles with Lentil Walnut Mushroom Bolognese packed with lentil protein and 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?

What You Need to Make Lentil Walnut Mushroom Bolognese

This 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.

Cece’s Veggie Co. Noodles

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.

How to Serve Veggie Noodles with Lentil Walnut Mushroom Bolognese

Enjoy these Veggie Noodles with 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!

More Veggie Noodle Recipes 

• Sesame Tahini Soba Noodles

• Veggie Noodles With Lentil Walnut Mushroom Bolognese

• 1-Pot SunButter Pasta

• 1-Pan Tofu Cacciatore With Zoodles

• Spicy Almond Butter Sweet Potato Noodle Bowls

• Butternut Pasta Primavera

• Pea Pesto Pasta Salad

• Creamy Vegan Pumpkin Pasta

• Roasted Red Pepper Pasta

• 1-Pot Tomato Basil Pasta

• Avocado Collard Greens Pesto Pasta

• Vegetable Pasta Salad

• 1-Bowl Hummus Pasta Salad

• No-Boil Spaghetti Bake

I Want to Hear From You

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

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Description

Veggie Noodles with Lentil Walnut Mushroom Bolognese packed with lentil protein and sweetened with dates. Perfect for pasta night in!

---

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)

For serving

• basil
• vegan parmesan

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add all of ingredients for the sauce to the blender (tomatoes, garlic powder, dried basil, dried oregano, dates, walnuts, and white onion) except the lentils and white mushrooms.
2. Blend everything until it’s smooth, then transfer to a large saucepan and add lentils and mushrooms.
3. Heat for 8-10 minutes on medium heat, until the mushrooms are fork tender.
4. Sauté the noodles in veggie broth or avocado oil for 3-5 minutes until they’re tender or alternatively, serve the veggie noodles raw.
5. Top the cooked or raw noodles with Sweet Lentil Walnut Mushroom Bolognese and optional basil and vegan parmesan.
6. Store the leftover sauce in an airtight container in the refrigerator for up to one week. Veggie noodles will keep for 1-2 days, though best when fresh.

Notes

Recipe adapted from This Rawsome Vegan Life

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Entree, Pasta
• Method: Stovetop
• 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!