Zucchini fettuccine with roasted vegetable bolognese [Recipe]


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Aspiring chef Benjamin Wright shared his recipe for zucchini fettuccine with a roasted vegetable bolognese, which packs as much flavor as it does veggies — good news for those who don’t necessarily get their daily allotted serving. Here's a bowl of delicious comfort food that will make you feel like you're indulging without making you feel super guilty afterward.



  • 5 Roma tomatoes, roughly chopped
  • 1/2 head of cauliflower, chopped and cored
  • 1 red bell pepper, seeded and chopped
  • 1/2 yellow onion, chopped
  • 2 teaspoon thyme
  • 5 large zucchini
  • 2 cloves of garlic, chopped
  • 2 cups of vegetable broth (approximately)
  • Salt to taste



Preheat oven to 350 degrees.

Using a roasting pan, combine chopped vegetables (tomatoes, cauliflower, red bell pepper, onion and garlic). Sprinkle thyme evenly over the top. Roast in the oven at 350°F for 1.5 to two hours, making sure the cauliflower and tomatoes brown.

While roasting the vegetables, trim and peel the zucchini, discarding the skin and ends. Next, using a vegetable peeler, slice long thin ribbons of squash. If needed, cut the ribbons to a quarter of an inch so they resemble fettuccine. Pat dry and lightly salt.

When the vegetables are done, transfer them to a food processor or blender and purée while slowly adding vegetable broth to reach desired thickness for the sauce.

Once sauce is blended, place the zucchini ribbons in the oven for five minutes. Plate sauce with “fettuccine” on top.



Benjamin Wright is an aspiring vegetarian chef and a daddy to two wonderful puppies. He graduated from Texas A&M-Commerce with a bachelor’s degree in computer information systems.