Faux-lognese picture.png


Everyone loves pasta (well, not Jill's son Charlie, but we're hoping he outgrows that)! For a guilt-free pasta night, try this recipe for Faux-lognese!  Squash noodles and vegetarian sauce--no pasta noodles in sight--but you won't miss them!


Serves 4-6

For the sauce:

1-2 TBLS Olive Oil

1 Medium onion, diced small

3 Cloves of garlic, finely chopped

3 Ribs of celery, finely chopped

1 or 2 Carrots, finely chopped

4 Cups Diced Shitake mushrooms (1/4 inch dice--see picture below)

4 Japanese eggplants, diced

1/2 Cup red wine

1 Can of crushed tomatoes

1 Sprig of rosemary

1 Sprig of basil

Salt & Pepper to taste

Pinch of crushed chili flakes (optional)

Chopped basil (to garnish)

Grated Parmesan or Pecorino (to garnish)


For the veggie spaghetti:

2-3 TBLS Olive Oil

10 Green zucchini, julienned using Japanese Mandoline

10 Yellow zucchini, julienned using Japanese Mandoline (if you can't find yellow zucchini you can use yellow crookneck squash)

4 TBLS finely chopped shallots

4 TBLS finely chopped garlic


To make sauce:

1. In a large pot, sauté onion, carrot, celery and garlic in olive oil for 2-3 minutes.

2. Add mushrooms and eggplant, season with salt and pepper, and sauté for another 3-4 minutes.

3. Add red wine and let it cook until most of the liquid has evaporated.

4. Add tomatoes, sprig of rosemary, and basil.

5. Bring to a boil.

6. Turn down to simmer, taste and reseason as needed.

7. Simmer for 40 minutes to an hour, until the sauce is thick.

8. Serve over sautéed veggie spaghetti.


To make veggie spaghetti:

1. Heat up a large sauté pan.  Note: the veggie noodles will need to be sautéed in batches--possibly 3--depending on the size of your sauté pan.

2. Add olive oil and 1/3 of the shallots, and 1/3 of the garlic.

3. Stir shallots and garlic for a second and add 1/3 of each zucchini.

4. Sauté mixture for 3-4 minutes until veggies are soft but not overcooked. (They will get mushy if cooked for too long).

5. Repeat two more times until all zucchini is sautéed.

6. Serve with sauce.

7. Top with fresh basil and parmesan or pecorino cheese, if desired.


Sauce ingredient prep:
Faux-lognese Sauce ingredients
Veggie spaghetti ingredient prep:
Faux-lognese Noodle ingredients



Jill's smart idea:

I really love the Le Creuset pots for slow-cooking sauces like this. The ingredients do not burn on the bottom when I use them! 


Jewels' smart idea:

You can use leeks or carrots for the veggie spaghetti, too!