Walnut Cauliflower Bolognese with Zucchini Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based bolognese sauce made from walnuts and cauliflower in place of ground meat, served over zucchini noodles. It's hearty, rich, and umami-forward with the texture of traditional meat sauce. A satisfying vegetarian dinner that feels indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 medium-large head cauliflower (chopped (about 3 cups))
- 1 1/2 cups walnuts
- 1 tsp oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 TBSP olive oil
- 1/2 medium yellow onion diced
- 3 cloves fresh garlic minced
- 1 cup grated or finely shredded carrots (I used about 3 medium carrots and food processor shredded)
- 24 oz favorite marinara sauce (I used tomato & basil)
- 4 medium zucchinis
- 1/2 cup shredded parmesan or 1/3 cup nutritional yeast
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1079mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 316mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.