Zucchini Pasta with Lentil Bolognese
- 1 Tbsp olive oil
- 1 medium shallot
- 4 cloves garlic
- 3 medium carrots
- 1 pinch salt
- 26 oz marinara sauce
- 1 pinch red pepper flake
- 1 tsp basil
- 1 tsp oregano
- 1 Tbsp coconut sugar
- 0.5 cup water
- 0.75 cup red lentils
- 2 medium zucchini
- some Vegan Parmesan Cheese (optional)
- 1 large rimmed skillet
- 1 mandolin or vegetable
Heat a large rimmed skillet over medium heat. Once hot, add olive oil, shallot, and garlic. Sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
Add carrots and a pinch of salt and stir. Cook for 3 to 4 minutes more, then add marinara sauce and stir to coat.
Add red pepper flake, basil, oregano, coconut sugar, water, and red 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 to 20 minutes. Add a bit more water if mixture gets too thick.
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.
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.
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 (optional) and red pepper flake.
Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.