Zoodle “Pasta” with Quinoa Bolognese

Vegan Gluten Free Zoodle Pasta with Quinoa Bolognese Recipe

Craving something comforting but still want to nourish your body? Try this delicious vegetarian variation of spag bol. This quinoa bolognese sauce provides you with all nine essential amino acids, meaning it’s a complete protein source, great for vegetarians. Zoodles are simply zucchini spiralised into spaghetti like strips, creating a delicious and low-carb pasta alternative.

Prep time: 10 minutes
Cook time: 40 minutes
Makes: 4 generous servings


  • 1 tsp coconut oil
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 1 tin chopped tomatoes
  • 1 cup red quinoa, washed
  • ¼ tsp sweet paprika
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme
  • 1 tsp salt
  • 1 cup fresh cherry tomatoes, chopped
  • 3 large zucchini
  • 1 tsp butter
  • ¼ cup pumpkin seeds, roughly chopped
  • Fresh basil leaves
  • If needed to thicken:
  • 1 tsp tapioca starch
  • 1 tsp water


1. Heat coconut oil in a medium sized pot over medium heat
2. Add the onions and garlic and cook for 5 minutes until soft
3. Add the vegetable stock, tinned chopped tomatoes, quinoa, onions, oregano, thyme, paprika and salt. Stir well
4. Bring to a gentle boil, then cover and let simmer on low heat for approximately 40 minutes, or until the quinoa has absorbed most of the liquid
5. Meanwhile, using a vegetable spiraliser ( or vegetable peeler and knife) cut the zucchini into thin noodle-like strips (zoodles) and set aside in a large bowl
6. After 30-40 minutes check the quinoa. If it is too runny, mix up 1 tsp of tapioca starch with 1 tsp of water and add to mixture to thicken
7. Remove from heat and toss through chopped cherry tomatoes, replace lid and set aside
8. Heat butter in a large pan and briefly sauté zoodles for one minute
9. To serve, place zoodles into dishes. Top with bolognese sauce, and sprinkle with chopped pumpkin seeds and basil leaves.

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