Walnut Bolognese over Zucchini Noodles
4.7(607 ratings)Soaked walnuts pulse into a crumbly, savory mince that mimics a classic ragu surprisingly well. The sauce leans on sun-dried tomatoes for depth, fresh Roma tomatoes for brightness and a little sweet paprika for warmth. Spiral the zucchini just before serving so the noodles stay crisp and springy under the heavy, rust-red sauce.
- Hands-on
- 25 min
- Soak
- 2 hr
- Total
- 2 hr 25 min
- Serves
- 2
- Level
- Moderate
Method
-
Step 1: Soak the walnuts and sun-dried tomatoes in separate bowls of filtered water for 2 hours, then drain both well and reserve 1/4 cup of the tomato soaking liquid.
-
Step 2: Blend the sun-dried tomatoes, Roma tomatoes, red bell pepper, garlic, olive oil, oregano, paprika and salt with the reserved liquid until thick and mostly smooth, keeping a little texture.
-
Step 3: Pulse the drained walnuts with the coconut aminos in a food processor six or seven times, stopping while the pieces still resemble coarse ground mince.
-
Step 4: Fold the walnut mince into the tomato sauce and let it sit for 10 minutes so the nuts soak up the garlic and herbs.
-
Step 5: Spiralize the zucchini, blot the noodles with a clean towel and divide them between two shallow bowls. Spoon the bolognese over the top and finish with torn basil.
Same technique, different aisle
More from Zoodles & Raw Mains
Keep cooking without the stove
Kelp Noodle Bowls with Sesame Seaweed Salad
Chewy kelp noodles in a ginger-sesame dressing topped with a vibrant green wakame and cucumber salad, served in two bowls with chopsticks for slurping.
Garlicky Green Beans with Red Cabbage Slaw
Shredded red cabbage, marinated green beans, dehydrator-warmed mushrooms and carrot ribbons arranged on a dark plate with a garlicky lemon dressing and fresh parsley.
Rainbow Harvest Bowl with Marinated Mushrooms
Juicy tomatoes, grated beets, lemony mushrooms and cool cucumber pile onto tender greens with a tahini-lemon drizzle for a colorful, filling raw lunch bowl.
Ginger Sesame Daikon and Carrot Ribbons
Long translucent ribbons of daikon and carrot marinated in ginger, lime and sesame oil, served in a soft tangle on a cream plate with cilantro and seeds.