bowls of zucchini noodles in bowl with meatless walnut bolognese
How to Make...

Meatless Walnut Cauliflower Bolognese with Zucchini Pasta

Bolognese! You must make this Meatless Cauliflower Walnut Bolognese with Zucchini Pasta for your next plant-based meal. We’re replacing the meat with walnuts in this case and the result is epic. This meal is gluten-free, vegan-friendly and paleo-friendly!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Diet: Vegetarian
  • Yield: 4-6 1x
  • Scale:


  • 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)
  • 24oz favorite marinara sauce (I used tomato & basil)
  • 4 medium zucchinis
  • 1/2 cup shredded parmesan or 1/3 cup nutritional yeast


  1. Preheat oven to 375ºF and grease large baking sheet or line with parchment paper; set aside.
  2. Place chopped cauliflower, walnuts, spices, salt and pepper in bowl of food processor; pulse until cauliflower and walnuts have broken down into small pieces. Transfer to baking sheet and bake for 25-30 minutes, giving the mixture a stir halfway through baking time. Remove from oven once finished and let cool on sheet. *Option to reserve half cup for cheese topping*
  3. Meanwhile, in large skillet pan over medium heat add oil, diced onion and garlic; cook while stirring frequently until onions are translucent and garlic fragrant. Add shredded carrots and cook for 3-4 minutes before adding in marinara sauce; turn heat down low and simmer for 2-3 minutes.
  4. While the sauce is simmering spiralize the zucchini; cut ends off flat and spiralize into noodles. I use the Inspiralizer. You can also use vegetable peeler to create ribbons. Distribute zucchini pasta noodles into bowls.
  5. Transfer walnut-cauliflower mixture into simmering sauce (reserving 1/2 cup if desired) stirring gently to coat.
  6. In food processor or small blender, pulse together parmesan or nutritional yeast with the reserved 1/2 cup cauliflower walnut mixture.
  7. Serve walnut-cauliflower bolognese over zucchini pasta noodles, topping with parmesan cauliflower walnut, and garnishing with fresh walnut and basil if desired. Enjoy!

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 346
  • Sugar: 12
  • Sodium: 465
  • Fat: 23
  • Saturated Fat: 2
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 9
  • Protein: 11
  • Cholesterol: 0