Zucchini Pasta with Lentil Bolognese

🥘 Ingredients

• olive oil 1 Tbsp
• shallot 1 medium
• garlic 4 cloves
• carrots 3 medium
• salt 1 pinch
• marinara sauce 26 oz
• red pepper flake 1 pinch
• basil 1 tsp
• oregano 1 tsp
• coconut sugar 1 Tbsp
• water ½ cup
• red lentils ¾ cup
• zucchini 2 medium
• Vegan Parmesan Cheese (optional)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7

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