Cricket Bolognese

Cricket Bolognese

There’s something about pasta sauce simmering away on the stove that is unmistakably homey.  This delicious Cricket Bolognese has a great taste and texture and derives its protein content from 100% Cricket Protein Powder.  By choosing cricket protein instead of beef for this sauce, you'll not only be consuming high-quality complete protein, you'll get the added benefits of dietary fiber, potassium, and omega-3s.  Not only is this a great choice for your family's health, it's a great choice for the health of our planet, since farming crickets requires far fewer resources.  Cattle farming is also a significant contributor to greenhouse gas emissions, and cricket farming produces emissions estimated at 100 times less than cattle!

Mushrooms provide a great meaty texture—you can use whatever mushrooms are available.  We tend to use a mix of mushrooms including baby bellas, cremini, shiitake, and porcini.  This recipe leans on our trusty food processor to achieve a consistent, smooth texture with a quick prep time but it’s certainly possible to dice the veggies by hand. 

Serve over your favorite pasta--a tagliatelle is wide enough to get a good coating of the sauce; rigatoni is another great choice thanks to its sauce-catching ridges!


2 tablespoons olive oil

2 28 ounce cans diced tomatoes

3 celery stalks

1 teaspoon dried basil

2 large peeled carrots

2 teaspoons dried oregano

10 cloves of garlic

1 tablespoon sugar

1 medium onion

¼ cup nutritional yeast

1 pound assorted fresh mushrooms

1/2 cup 100% Cricket Protein Powder



Heat oil in large skillet or Dutch Oven.

Cut celery and carrots in large chunks and add to food processor along with garlic and onion.  Pulse in processor until diced. Transfer the vegetables to the warmed oil in the skillet and sauté until vegetables and softened and mostly cooked through.

Rinse mushrooms and pat dry, then pulse in food processor, and transfer the mushrooms to the pan.  Season with salt and pepper, then sauté on medium-high for 15-20 minutes, stirring often, until the vegetables cook down and most of the liquid evaporates.   

Puree diced tomatoes in the food processor until smooth, then add along with basil, oregano, nutritional yeast, sugar, and 100% Cricket Protein Powder to the pan.  Stir to mix and adjust seasoning to taste.


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