Savory Mushroom & Pumpkin Seed Bolognese with Zucchini Noodles

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small red onion
• 1 small shallot
• 0.5 green bell pepper
• 2 tsp garlic paste
• 2 cup portabella mushrooms
• 2 cup cremini mushrooms
• 0.5 cup pumpkin seeds
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 0.5 cup dry red wine
• 1 cup vegetable broth
• 0.25 cup coconut cream
• 1 tsp salt
• 0.5 tsp white pepper
• 2 medium summer squash
• 1 as needed lemon wedges

Instructions

1. 1Heat olive oil in a large pan. Sauté red onion, shallot, green bell pepper, and garlic paste until softened.
2. 2Add chopped mushrooms and pumpkin seeds; cook until mushrooms release moisture and soften. Deglaze the pan with dry red wine.
3. 3Stir in vegetable broth, coconut cream, fresh rosemary, dried thyme, and dried marjoram. Bring to a simmer.
4. 4Reduce heat and cook for 15-20 minutes, allowing the sauce to thicken. Season with salt and white pepper to taste.
5. 5Serve the mushroom bolognese generously over freshly spiralized summer squash noodles, garnished with lemon wedges.