Zucchini Pasta Bolognese

Could This Be the Best Recipe I’ve Ever Made? It’s Definitely One of Them.

Picture this: a Bolognese so rich, so satisfying, you’ll forget it’s 100% plant-based. Intrigued? Good — because my 100% plant-based, part-raw, part-cooked Zucchini Pasta Bolognese just might change the way you think about this Northern Italian mainstay.

It’s creamy, hearty, and packed with flavor. I even added fennel seed for that “Italian Sausage” flair and dreamy cashew cream, which gives you all the indulgence of dairy—without the dairy.

Does it take a little extra prep? Sure — but not much more than your usual weeknight dinner. I’ve mapped out every step so you can whip this up easily, even on short notice. Trust me, it’s worth it.

What Makes This Recipe Special?

Let me give you a little preview of what’s in store:

• Flavor-packed layers: Fresh veggies, earthy walnuts, and creamy cashews combine for a rich, indulgent sauce.
• No dairy, no problem:  Cashew cream offers velvety richness and depth without the dairy.
• Perfectly balanced: The fennel seed and red wine create a deep, savory flavor you’d expect in a classic Italian dish.

This recipe is versatile enough for a cozy night in but impressive enough to serve to guests. And yes, it’s secretly healthy!

What You’ll Need

Here’s everything you’ll need to create your new favorite pasta night:

• 3 cups of grape tomatoes (processed chunky)
• 1/2 cup sun-dried tomatoes (processed chunky)
• 5 cloves garlic (minced)
• 1/2 small onion (minced)
• 2 carrots (chopped)
• 1 celery stalk (minced)
• 1/2 cup fresh parsley (chopped)
• 1 cup red wine
• 1/4 teaspoon fennel seed
• 1 1/2 cups mushrooms (chopped with texture—some fine, some chunky)
• 1/4 cup walnuts (finely crumbled)
• 1/4 cup cashews (soaked for 2 hours)
• Sea salt, cracked black pepper, and crushed red pepper (to taste)
• Extra Virgin Olive Oil
• 2 zucchini (room temperature, spiralized)

How to Make It

This dish is all about building layers of flavor. Here’s how:

1. Prep the ingredients: Use a food processor to chop or process each ingredient (except the cashews) individually. Set everything aside.
2. Create the cashew cream: Blend your soaked cashews with 1/2 cup of water until smooth.
3. Sauté the aromatics: Heat a drizzle of olive oil in a large pan. Sauté the onion, garlic, carrot, and celery until translucent.
4. Build the sauce: Add the mushrooms and walnuts, cooking for a few minutes. Then, stir in the grape tomatoes, sun-dried tomatoes, and red wine. Let this simmer on low for 45 minutes — the aroma will be irresistible.
5. Finish strong: Stir in the cashew cream and fresh parsley and season with salt, pepper, and crushed red pepper. Let it all simmer for another 30–45 minutes to marry the flavors.
6. Toss and serve: Gently toss your raw or lightly steamed zucchini noodles with the hot sauce to soften them. Serve immediately, garnish with parsley, and enjoy every bite!

Serving Suggestions

Pair this dish with a crisp green salad, a side of crusty garlic bread (my stepdad Frank’s favorite!), or even a glass of your favorite red wine to complete the meal. Feeling fancy? Add a sprinkle of nutritional yeast or fresh basil as a garnish for an extra burst of flavor.

Let’s Talk

So, is this the best recipe I’ve ever made? You tell me! Did you share it with family or savor it solo for a quiet night in? Either way, I’d love to hear your thoughts. Drop a comment below and let me know if you tried any fun twists — let’s swap ideas!

Feel free to make it your own—swap in canned organic tomatoes off-season (sacrilegious in season), real cream, or a sprinkle of Pecorino Romano if that’s more your style. What truly shines is the way these flavors work together to create something unforgettable.

And if you loved this plant-based twist on a classic, stay tuned! Next week, I’ll be sharing another comfort food favorite with a healthy spin.

Buono appetito!