Hearty Mushroom & Pumpkin Seed Bolognese with Zucchini Noodles

Ingredients

• 16 oz mushroom
• 2 count portabella mushrooms
• 0.5 cup pumpkin seeds
• 1 medium yellow onion
• 4 cloves garlic
• 2 tbsp extra virgin olive oil
• 0.25 cup tomato paste
• 15 oz tomato puree
• 1 cup vegetable broth
• 0.25 cup fresh basil
• 1 tbsp thyme
• 1 tbsp red wine vinegar
• 1 tsp salt
• 0.5 tsp white pepper
• 2 medium summer squash

Instructions

1. 1Prepare all vegetables: finely chop mushrooms, onion, garlic, basil, and thyme. Spiralize summer squash into noodles.
2. 2Heat olive oil in a large pan over medium heat. Sauté onion until softened, then add garlic and chopped mushrooms, cooking until moisture evaporates and mushrooms brown.
3. 3Stir in tomato paste, tomato puree, vegetable broth, pumpkin seeds, red wine vinegar, salt, and white pepper. Bring to a simmer, then reduce heat and cook for 20-25 minutes, allowing flavors to meld and sauce to thicken.
4. 4Stir in fresh basil and thyme.
5. 5Serve the warm bolognese sauce generously over the spiralized summer squash noodles.