Name: Zucchini Pasta with Lentil Bolognese
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 tbsp olive oil; 1 medium shallot ((minced // or sub 0.33 cup diced onion)); 4 cloves garlic cloves ((minced)); 2.5 medium carrots ((finely shredded // 1 cup or 110 g as original recipe is written // I use the grater attachment on a food processor)); 1 pinch sea salt ((plus more to taste)); 26 ounces marinara sauce ((or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil)); 1 pinch pepper flakes; 1 tsp dried basil; 1 tsp dried oregano; 1 tbsp coconut sugar ((for sweetness // plus more to taste // or sub stevia)); 0.5 cup water; 0.75 cup split lentils ((rinsed and drained)); 2 medium zucchini ((rinsed and both ends sliced off)); null null vegan parmesan cheese

Instructions

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1

Heat a large rimmed skillet over medium heat. Once hot, add olive oil (1 tbsp), shallot (1 medium), and garlic (4 cloves). Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
2

Add carrots (2.5 medium) and a sea salt (1 pinch) and stir. Cook for 3-4 minutes more, then add marinara sauce (26 ounces) and stir to coat.
3

Add pepper flakes (1 pinch), dried basil (1 tsp), dried oregano (1 tsp), coconut sugar (1 tbsp), water (0.5 cup), and split lentils (0.75 cup). 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

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

While the sauce is cooking, spiralize your zucchini (2 medium) 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

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

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