Zucchini Pasta with Lentil Bolognese

Nutrition Notes

Ingredients

• 1 Tbsp olive oil
• 1 medium shallot (minced // or sub 1/3 cup diced onion)
• 4 cloves garlic (minced)
• 2-3 medium carrots
• 1 pinch sea salt (plus more to taste)
• 26 ounces favorite marinara sauce (or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil)
• 1 pinch red pepper flake
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 Tbsp coconut sugar (for sweetness // plus more to taste // or sub stevia)
• 1/2 cup water
• 3/4 cup dry split red lentils* (rinsed and drained)
• 2 medium zucchini (rinsed and both ends sliced off)
• Vegan parmesan Cheese

Preparation

1. 1

   Step 1

   Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
2. 2

   Step 2

   Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
3. 3

   Step 3

   Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low, cover, and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.
4. 4

   Step 4

   Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
5. 5

   Step 5

   While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
6. 6

   Step 6

   Serve the pasta over noodles of choice (I opted for raw zucchini noodles - so good!) and garnish with desired toppings - I prefer Vegan Parmesan Cheese and red pepper flake.
7. 7

   Step 7

   Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

8. Bon appetit!