Veggie Bolognese

UCD recipe veggie bolognese ingredients image

Veggie Bolognese

You don’t have to be Italian to make this savory recipe. The aromatic onion, garlic, thyme, and basil sautéing together will have everyone’s mouth watering.

  • Serving size: ½ cup sauce and ½ cup zucchini pasta

  • PROTEIN per serving: 3.6 g*

  • CALORIES per serving: 102

  • Total FAT per serving: 4 g

  • Total CARBS per serving: 15 g

  • Number of servings: 8

  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 2 tbsp olive oil

  • 4 cups mushrooms, chopped

  • 1 cup yellow onion, chopped

  • 4 cloves garlic, minced

  • 1 can (28 oz) of crushed tomatoes

  • 1/4 cup tomato paste

  • 1 tsp dried basil

  • 1/2 tsp dried thyme

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • 4 medium zucchini, spiralized


  1. In a large saucepan, sauté mushrooms over high heat for 8 to 10 minutes, until browned.

  2. Add 1 tbsp olive oil, and sauté onions 5 minutes longer.

  3. Add garlic, tomatoes, tomato paste, basil, thyme, and oregano, and bring it to a boil. Reduce the heat and simmer 30 minutes, or until it thickens.

  4. While sauce cooks, in a separate pan, sauté zucchini spirals in 1 tbsp olive oil for 5 minutes, until tender.

  5. Divide zucchini pasta onto plates and top with sauce.

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