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Mushroom Bolognese Zoodles

Protein Blend
Serves 3-4
Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

Zoodles:

  • 3 zucchinis, trimmed and ribboned lengthwise with a potato peeler

Bolognese Sauce:

  • 2 tablespoons avocado oil
  • 1/2 small yellow onion, peeled and diced
  • 2 large garlic cloves, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 celery rib, roughly chopped
  • 1 packet of Guan’s Protein Blend Mushrooms, roughly chopped
  • 1/3 cup red wine
  • 3/4 cup vegetable stock
  • 1/2 14oz can tomato sauce
  • 4-5 fennel seeds
  • Pinch of red pepper
  • Pinch of sea salt and freshly ground black pepper
  • Handful fresh basil

Instructions

  • In a large sauté pan, warm the oil and cook over medium-high for one minute. Now toss in the onion, garlic, carrot and celery and sauté for 5 minutes, stirring occasionally, until the vegetables are tender. Add in the mushrooms and continue cooking for another 5 minutes, or until the mushrooms are browned.
  • Pour in the wine and mix well. Let the mixture come to a boil and then bring down to a simmer for a few minutes, or until the wine has reduced by half.
  • Now add in the vegetable stock, tomato sauce, fennel, red pepper, and a generous pinch of salt and pepper. Stir to combine. Then reduce the heat to medium-low, and simmer for about 10-12 minutes so that the sauce reduces and thickens.
  • Taste the bolognese to see if it needs any extra seasoning. Toss in the ribboned zucchini and stir well to combine the sauce with the noodles. Serve in bowls with fresh basil and parmesan cheese if desired. Enjoy!