Step 1

Spiralize your zucchini using your Veggie Bullet or spiralizer of choice. Place them in a colander inside a large bowl and generously sprinkle the zucchini with salt. Toss them with your hands and set aside. If working ahead, you may do this step several hours prior to cooking. The longer they sit, the more water will drain. If not working ahead, let them sit in the salt for at least 30 minutes.

Step 2

Meanwhile, add the walnuts and sun dried tomatoes to your food processor and pulse until a crumbly texture is achieved. Do not over process, you want it chunky. Transfer to a deep skillet.

Step 3

Working in small batches, add the cauliflower and mushrooms to your food processor and pulse until chopped, but not pureed. Transfer to the same pan as the walnut mixture and add all the seasoning.

Step 4

Mix well and sauté for 5-7 minutes until the veggies are softened and reduced. Then pour in the tomato sauce and simmer for 10-12 minutes.

Step 5

Meanwhile, add the zucchini noodles to a pan and sauté for about 1-2 minutes until warm. Do NOT overcook, or they will get soft and mushy, just until warmed up. Serve with the bolognese sauce and enjoy.