Mushroom Bolognese with Zuchetti and Edamame Noodles

One of the most common questions when people know your vegan(ish) is: “Where do you get your protein from?”. Well, this my friend is proof that you can get all the protein you need from plants AND it tastes so good that you probably don’t even want to go for the traditional beef mince bolognese anymore. For lower calories, lower fat and almost the same amount of protein, this recipe is the one to go to for every pasta lover!

makes: 5 servings
prep time: 10 min
cook time: 30 min

  • 10 portobello mushroom caps, stems and gills removed, and finely chopped
  • 1 cup minced carrot (about 1kg of carrots)
  • ½ cup minced celery
  • 1 cup minced onion
  • 4 large cloves garlic, minced
  • Salt, pepper
  • 700g tomato passata
  • 1 punnet of cherry tomatoes, halved
  • 3 teaspoons dried oregano
  • ¼ teaspoon crushed red pepper
  • ½ cup fresh basil leaves, finely chopped (plus extra for serving)
  • 6 medium zucchini
  • 150 grams of edamame pasta (optional, but this gives you about 10g extra protein per serving)


Wash and mince/chop all the vegies. Heat some water in a medium sauté pan over medium heat. When hot, add the mushrooms, carrots, celery, onion, and garlic. Add a good pinch of 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 passata, 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, spiralise your zucchini and cook your edamame pasta.

Add a splash of water to your largest skillet. When its good and hot add the zucchini noodles (zuchetti). 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. (Overcooking them will make them watery)

Divide the zuchetti and mix with the edamame paste amongst 5 bowls and top with a generous amount of bolognese sauce. Garnish with freshly chopped basil and serve immediately. Add some nutritional yeast for that parmasan taste and extra protein if you like!

You can save this dish for leftovers, but I kept the sauce and zuchetti separate so the pasta wouldn’t turn soggy. Just mix and reheat when ready to serve within 2-3 days.


Per serve (without nutritional yeast):
295 kcal
27.4g protein
5g fat
60.2g carbs

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