Bolognaise with Zoodles

Recipe by Sonia ClarkCourse: MainsCuisine: Italian, EuropeanDifficulty: Medium


Prep time


Cooking time




  • Veges
  • 2 x large courgettes (spiralized)

  • 1 x red capsicum (chopped into chunky pieces)

  • 1/2 white onion (chopped finely) and 2 x garlic cloves (minced)

  • 4 x white mushrooms (chopped into thin slices)

  • 1 x can organic Italian tomatoes and 2 large handfuls baby spinach

  • Herbs & Spices
  • Handful of fresh sage and basil, 2 x teaspoons dried Italian herbs

  • 1/4 teaspoon cumin, 2 x teaspoons dried oregano

  • Cracked pepper & Himalayan salt (to taste)

  • Other
  • Zenzo cheddar (grated), 1/2 pack Veggie Delights “mince”

  • 2 x tablespoons tomato paste

  • Handful of green olives (chopped into quarters)


  • Prep ingredients as advised in the ingredients list
  • In a large pan brown garlic and onions, pepper, salt and dried herbs adding small amounts of veggie stock at a time to avoid ingredients sticking to the pan. Add Veggie Delights “mince”, and fry until browned
  • Add veggies and cook until softened. Next add the tomato paste, canned tomatoes, and fresh sage and basil then simmer for 5 mins. Add the baby spinach and more fresh sage and basil, plus pepper and salt to taste if needed
  • In a separate pan, add 2 TBS veggie stock plus one teaspoon of Italian herbs, and Himalayan salt to taste
  • Add prepped zucchini noodles and cook until slightly softened and warmed through
  • In a bowl, serve the Bolognese over the zucchini noodles, and garnish with fresh basil, grated zenzo cheese (as much as you want!), green olives and cracked pepper


  • Vegan Society comment: Option to serve with spaghetti/any other pasta rather than zoodles. Vegie delights also have casserole mince in a can that could be used.

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