Zero Oil Vegetarian Spaghetti Bolognese
Prep time
Cook time
Total time
Recipe type: Pasta, Dinner, Meatless
Cuisine: Italian
Serves: 5 servings
Zero Oil Vegetarian Spaghetti Bolognese:
  • 2 large carrots or 4 small-medium carrots
  • 1 zucchini
  • 1 green bell pepper
  • 1 onion
  • 4 garlic cloves
  • 8 oz white button mushrooms
  • Salt to taste
  • ⅛ tsp thyme powder
  • 2.5 tsp basil powder
  • ½ tsp oregano powder
  • ¾ tsp black pepper
  • 2 tsp red chili flakes
  • 1 - 2 tbsp white granulated sugar (Start by adding 1 tbsp sugar and taste. If you want less acidic taste then add more sugar.)
  • 2 cans (15 ounce each) tomato sauce, no salt added
  • 3 tbsp mascarpone cheese
  • Any shape of pasta or polenta for serving
Zero Oil Vegetarian Spaghetti Bolognese:
  1. Roughly chop carrots, zucchini, onion, bell pepper, garlic and mushrooms. Add all this veggie mix to food processor and process using PULSE option on our food processor so you have a chunky coarse vegetable mix but not a paste.
  2. In a deep pan add all this vegetable mix and cook for about 5 minutes. To it add all the spices and tomato sauce. Cook on low-medium for about 30 minutes or so until the sauce becomes fragrant and vegetables are cooked. Taste and adjust any seasoning if need to. Add mascarpone cheese and mix.
  3. Meanwhile get your pasta/polenta/rice or whatever you are serving the sauce with ready.
  4. Serve with some shredded parmesan and chopped basil.
Recipe by Naive Cook Cooks at