Lentil Bolognese Zucchini Pasta
Ingredients
The sauce
-
1
Tbsp
olive oil
-
1
medium
shallot (minced or sub 1/3 cup diced onion)
-
4
cloves
garlic (minced)
-
2-3
medium
carrots (finely shredded, about 1 cup or 110 g)
-
1
pinch
sea salt (plus more to taste)
-
26
ounces
favorite marinara sauce (or sub tomato sauce)
-
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)
-
½
cup
water
-
¾
cup
dry split red lentils (rinsed and drained)
The noodles
-
2
medium
zucchini (rinsed and both ends sliced off)
For serving
-
optional
Vegan parmesan cheese
Instructions
- Heat a large skillet over medium heat and add olive oil, shallot, and garlic. Sauté until softened.
- Add shredded carrots and a pinch of salt, cooking for a few more minutes.
- Stir in marinara sauce and add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Bring to a simmer.
- Reduce heat, cover, and cook until lentils are tender, stirring occasionally.
- Spiralize zucchini into noodles or prepare your preferred pasta.
- Serve the sauce over the noodles and garnish with vegan parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
3
Calories
423
Total fat
15.4g
Total carbohydrates
60.7g
Total protein
16.9g
Sodium
945mg
Cholesterol
0mg
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