Zucchini Pasta with Lentil Bolognese
 Total Time |
|---|
| 27 minutes |
Ingredients
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)
Cookware
- 1 large rimmed skillet
- 1 mandolin or vegetable
Instructions
Step 1
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.
Step 2
Add carrots and a pinch of salt and stir. Cook for 3 to 4 minutes more, then add marinara sauce and stir to coat.
Step 3
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.
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.
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.
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 (optional) and red pepper flake.
Step 7
Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.
Source