Delicious Vegan Veggie Noodles with Hearty Lentil Walnut Mushroom Bolognese

Discover the ultimate plant-based pasta night with these vibrant Veggie Noodles paired with a rich, date-sweetened Lentil Walnut Mushroom Bolognese – a protein-packed, wholesome, and incredibly satisfying meal perfect for any occasion!

Hello, fellow food lovers!

Life can be wonderfully unpredictable, full of busy days, travel, and the occasional need to fend for yourself (or just the dog!) when your favorite human is away. This past week, with Dan on a business trip, my sweet pup Harper was definitely missing her dad. She spent a lot of time moping under the bed or waiting by the front door, convinced he’d appear at any moment, even in the wee hours. It made me realize how much comfort and joy our routines, and especially our loved ones (both human and furry), bring into our lives.

Despite Harper’s longing, we managed to have some lovely moments. We cozied up to watch the remake of “Overboard” on Amazon Prime – a cute watch, though nothing beats the classic original! We enjoyed sunny lunches on the deck in seventy-degree weather and danced around the kitchen to Alexa’s “party music.” And, of course, Harper was thrilled to snatch up a few fallen veggie noodles during my recipe shoot today, proving that even our pets appreciate a good, healthy meal!

This recipe for Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese truly embodies that sense of comfort and joy. It’s the perfect warm-weather pasta dish, completely vegan, gluten-free, grain-free, and oil-free. It beautifully balances being light and refreshing for spring and summer dining while simultaneously delivering a powerful punch of plant-based protein, making it an ideal choice for a nutritious and delicious meal any time of year.

Initially, I considered titling this post “Zoodles,” but I quickly realized that would be an injustice to the delightful butternut squash and yellow squash noodles also featured in this vibrant dish. It got me thinking: are “Veggie Noodles” simply “Voodles”? Can we collectively make that a popular term for all our beloved vegetable-based pasta alternatives? Regardless of what we call them, the beauty of these vegetable spirals lies in their versatility and incredible health benefits.

Crafting the Perfect Vegan Bolognese: Lentil Walnut Mushroom Powerhouse

This Lentil Walnut Mushroom Bolognese is truly a revelation. It’s subtly sweetened with dates and absolutely brimming with protein, making it a satisfying centerpiece for any meal. My inspiration for creating this homemade bolognese came from a common culinary dilemma: many store-bought pasta sauces are laden with added sugars and unhealthy oils, which I prefer to avoid in my cooking. Taking control of my ingredients meant crafting a sauce that not only met my dietary preferences but also tasted incredible.

And let me assure you, don’t “get it twisted”—this refined sugar-free and oil-free vegan bolognese sauce is robust and flavorful enough to stand proudly alongside any traditional meaty version. The magic lies in the carefully selected trio of lentils, walnuts, and mushrooms. Together, they create an incredibly “meaty” texture that is remarkably full-bodied and deeply satisfying. Lentils provide a fantastic source of plant-based protein and fiber, giving the sauce a hearty base. Mushrooms, with their rich umami flavor, contribute a savory depth and a delightful chewiness that mimics ground meat. Initially, I had some reservations about adding walnuts to the blender, wondering if they would overpower the flavor or create a strange texture. However, the walnuts proved to be a brilliant addition, lending a subtle roasted flavor, a luxurious creaminess, and a boost of healthy fats that elevate the sauce to new heights.

For those who enjoy a sweeter sauce, incorporating two Medjool dates will achieve a lovely richness. If you prefer just a hint of sweetness to beautifully balance the acidity of the tomatoes, a single date will do the trick. The key to achieving the absolute best sauce consistency and flavor is to blend all the ingredients thoroughly until incredibly smooth, and then gently heat it over the stovetop. This heating process allows the flavors to meld and deepen, transforming simple ingredients into a complex and comforting bolognese.

The Convenience and Charm of Cece’s Veggie Co. Noodles

Now, let’s address the elephant in the pasta bowl! I’ll come clean right away: I didn’t spiralize these beautiful veggie noodles myself. While mastering the art of spiralizing fresh produce is on my culinary bucket list, for now, I happily rely on the convenience and quality of Cece’s Veggie Co. Their fresh, pre-spiraled vegetable noodles are a game-changer for quick, healthy meals, saving precious time and effort in the kitchen.

For this particular recipe, I chose a delightful mix of yellow squash, green zucchini, and butternut squash spirals. This combination not only offers a beautiful tri-color rainbow aesthetic but also provides a varied texture and flavor profile that enhances the overall dish. The vibrant yellow squash brings a mild, slightly sweet note, while the green zucchini offers a refreshing, crisp texture. The butternut squash adds a comforting sweetness and a heartier consistency, especially when lightly cooked. Of course, you can easily customize your noodle choice by sticking to one variety for simplicity or opting for a dynamic duo based on your preference or what’s readily available.

The beauty of using veggie noodles is their versatility in preparation. You can enjoy your vegetable spirals raw, which provides a satisfying crunch and maximum nutrient retention, making it perfect for a light and refreshing meal. Alternatively, a brief sauté in a pan will soften them slightly, giving them more of a classic spaghetti-like feel that’s still tender but retains a bit of bite. If you’re craving a warmer, more comforting variation, especially during cooler months, consider using butternut or sweet potato spirals. Their inherent sweetness and denser texture hold up wonderfully when cooked, transforming this dish into an even cozier, cold-weather take on pasta night.

Serving Suggestions for Your Veggie Noodles with Lentil Walnut Mushroom Bolognese

Prepare to delight your taste buds with these Veggie Noodles with Lentil Walnut Mushroom Bolognese for a lighter, yet incredibly fulfilling, pasta night. One of the best aspects of this dish is its adaptability: you can enjoy your veggie spirals raw for a crisp, fresh texture, or gently sauté them until tender, depending entirely on your mood and preference. Both methods yield fantastic results and cater to different culinary experiences.

In our household, Dan and I have a cherished tradition of “pasta night and wine night” every Wednesday. This dish has quickly become my current go-to for our weekly ritual because it’s remarkably easy to throw together, even on the busiest weeknights. The homemade bolognese sauce is a dream for meal prep; it keeps beautifully in an airtight container in the refrigerator for up to a week, meaning you can whip up a fresh bowl of pasta in minutes whenever a craving strikes. This makes it an ideal choice for healthy meal planning throughout the week.

To elevate your pasta bowls, I highly recommend topping your creation with a generous sprinkle of vegan parmesan – its salty, umami notes perfectly complement the rich bolognese. A scattering of fresh basil leaves adds a burst of vibrant color and a fragrant, herbaceous aroma that truly brightens the dish. And, in case you were wondering, this robust and flavorful plant-based pasta pairs absolutely perfectly with a glass of your favorite red wine, making for a truly indulgent yet wholesome dining experience.

More Inspiring Veggie Noodle & Plant-Based Pasta Recipes

If you’re loving the idea of healthy, delicious, and versatile veggie noodle dishes, you’re in luck! Here are more fantastic plant-based pasta recipes from Flora & Vino that you might enjoy adding to your repertoire:

• 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 give this Veggie Noodles with Lentil Walnut Mushroom Bolognese recipe a try, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me continue to create delicious recipes for you.

Please be sure to leave me a comment, rating, and review below. Sharing your thoughts helps others discover and enjoy these plant-based creations.

Don’t forget to give me a shout on Instagram and use #floraandvino to show off your beautiful creations. I love seeing what you’re cooking up!

Check out my Pinterest page to pin more inspiring recipes like this one to make later. It’s a great way to build your collection of healthy, plant-based meals.

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XO Lauren

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