Zucchini Pasta with Lentil Bolognese

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 Carrots
  • 4 cloves Garlic
  • 1 tsp Oregano, dried
  • 3/4 cup Red lentils
  • 1 Shallot
  • 2 Zucchini, medium

• Condiments

  • 26 oz Favorite marinara sauce

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1 Pinch Red pepper flake
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese, vegan

• Liquids

  • 1/2 cup Water

Found on minimalistbaker.com

Description

Ingredients

• 1 Tbsp (15 ml) olive oil
• 1 shallot, minced
• 4 cloves garlic, minced (2 Tbsp or 12 g)
• 2-3 carrots, finely shredded (1 cup or 110 g | I use the grater attachment on a food processor)
• Pinch sea salt, plus more to taste
• 26 ounces (737 g) favorite marinara sauce (or sub tomato sauce* | I prefer Trader Joe’s brand Tomato Basil)
• Pinch red pepper flake
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 Tbsp (12 g) coconut sugar for sweetness, plus more to taste (or sub stevia)
• 1/2 cup (120 ml) water
• 3/4 cup (144 g) red lentils, rinsed and drained
• 2 medium zucchini, rinsed and both ends sliced off
• Vegan parmesan Cheese

Directions

• 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.
• Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
• 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 and continue cooking until lentils are tender - stirring occasionally - about 17-20 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 and red pepper flake.
• Sauce will keep in the refrigerator up to 3 days, or in the freezer 1 month.

Nutrition