Zucchini Noodles with Portobello Bolognese
Try this Zucchini Noodles with Portobello Bolognese recipe.
Try this Zucchini Noodles with Portobello Bolognese recipe.
- kosher salt
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- fresh ground pepper
- 3 tablespoons extra virgin olive oil divided
- 4 medium zucchini
- 1/2 cup minced yellow onion
- 3 large cloves garlic minced
- 6 portobello mushroom caps stems and gills removed, and finely chopped
- 1/2 cup minced carrot
- 1/2 cup minced celery
- 1 28- ounce can crushed tomatoes (i strongly recommend san marzano
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 cup fresh basil leaves finely chopped (plus extra for serving)
- Carbohydrate 15.1368837489536 g
- Cholesterol 0 mg
- Fat 5.58435085946236 g
- Fiber 4.64708254320564 g
- Protein 6.10039415040204 g
- Saturated Fat 0.800571466186086 g
- Serving Size 1 1 serving (339g)
- Sodium 69.854883683602 mg
- Sugar 10.489801205748 g
- Trans Fat 0.379777271945425 g
- Calories 117 calories
Step-by-step
- Heat 2 tablespoons of the olive oil in a medium saute pan over medium heat.
- When hot, add the mushrooms, carrots, celery, onion, and garlic.
- Add a good pinch of kosher salt and a little fresh ground pepper.
- Cook for 8-10 minutes until the vegetables are soft and the mushrooms have released all of their liquid.
- Stir in the tomato paste and cook for 2 more minutes.
- Stir in the crushed tomatoes, oregano, crushed red pepper (if using), and basil.
- Simmer gently for 15 minutes until the sauce has thickened and the flavors have combined.
- Taste and season with a little extra salt if necessary.
- While the sauce is simmering, spiralize your zucchini with the blade that makes spaghetti-size strands.
- Heat the remaining tablespoon of olive oil in your largest skillet or saute pan.
- When its good and hot add the zucchini noodles.
- Season with salt and pepper and cook, tossing regularly with tongs for 2 minutes until just tender.
- Immediately remove the zucchini noodles from the pan.
- Divide the zucchini noodles among 4 bowls and top with a generous amount of Bolognese.
- Garnish with freshly chopped basil and serve immediately.
Zucchini Noodles with Portobello Bolognese: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want to spend my evenings doing is slaving away in the kitchen. That's why I'm always on the lookout for quick, easy, and flavourful recipes that don't compromise on nutrition. This Zucchini Noodles with Portobello Bolognese recipe has become a recent favourite in our household. It’s a light, summery twist on a classic, perfect for those busy weeknights when I'm craving something satisfying but don’t have a lot of time.
The beauty of this dish lies in its simplicity. The portobello mushrooms provide a hearty, meaty texture that perfectly complements the delicate zucchini noodles. The vibrant Bolognese sauce, bursting with fresh herbs and ripe tomatoes, is both comforting and refreshing. I love the way the zucchini noodles absorb the flavours of the sauce, resulting in a dish that's both visually appealing and bursting with taste. It's a fantastic way to incorporate more vegetables into my family’s diet without compromising on flavour. And the best part? It comes together in under 30 minutes, making it the perfect solution for those nights when I need a delicious dinner on the table quickly.
Beyond the Recipe: Embracing Simplicity in the Kitchen
Cooking, for me, is more than just preparing a meal; it's a form of self-care. It’s a time to unwind, to connect with my family, and to create something nourishing and delicious from simple ingredients. I’ve found that embracing simplicity in the kitchen has not only saved me time but has also enriched my cooking experience. By focusing on fresh, seasonal ingredients and straightforward techniques, I’ve discovered the joy of creating flavourful meals without the pressure of complicated recipes.
This recipe is a testament to that philosophy. There are no obscure ingredients, no complicated techniques, just simple, fresh ingredients brought together to create a satisfying and healthy meal. The zucchini noodles offer a delightful alternative to traditional pasta, reducing the carbohydrate load while still delivering a satisfying texture. The portobello mushrooms add a depth of flavour and a meaty texture that keeps the dish feeling substantial. And the homemade Bolognese sauce, simmered with fresh herbs and rich tomatoes, ties everything together perfectly.
Adapting to Your Lifestyle
One of the things I love most about this recipe is its versatility. It’s easily adaptable to your own preferences and dietary needs. For instance, if you're not a fan of portobello mushrooms, you could easily substitute cremini or shiitake mushrooms. If you prefer a spicier sauce, feel free to add more crushed red pepper. And if you're looking to make it a vegetarian or vegan dish, simply omit any cheese or other non-vegetarian additions.
The key, I've found, is to not be afraid to experiment. Cooking should be fun and creative, and this recipe provides the perfect opportunity to explore different flavour combinations and personalize the dish to your liking. Don't be afraid to deviate from the instructions, to try different vegetables, herbs, or spices. The beauty of cooking is in its ability to be adapted to your own tastes and preferences.
More Than Just a Meal
Beyond the delicious taste and the ease of preparation, this Zucchini Noodles with Portobello Bolognese recipe represents something more to me. It represents a commitment to healthy eating, a dedication to spending quality time with my family, and a belief in the power of simple, wholesome food to bring joy and nourishment into our lives. It's a reminder that even amidst the chaos of daily life, we can still find time to create something beautiful and delicious, something that nourishes not only our bodies but also our souls.
So, the next time you're looking for a quick, healthy, and delicious weeknight dinner, I highly recommend giving this recipe a try. It's sure to become a staple in your kitchen, just as it has in mine. Enjoy!
