Zucchini Pasta with Lentil Bolognese

Ingredients

Pasta

  • 1 Tbsp. vegetable stock
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2-3 carrots, finely shredded
  • Pinch sea salt
  • 26 ounces favorite oil-free marinara sauce
  • Pinch red pepper flake
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 pinch sugar
  • 1/2 cup water
  • 3/4 cup red lentils, rinsed and drained
  • 2 medium zucchini, rinsed and both ends sliced off

Instructions

  1. Heat a large rimmed skillet over medium heat. Once hot, add vegetable stock, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
  2. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
  3. 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.
  4. Once lentils are cooked, taste and adjust seasonings as needed,
    While the sauce is cooking, Spiralize your zucchini into noodles using a tool such as a spiralizer or veggie Bullet.

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

Parmesan “cheese” recipe

  • 3 Tbsp. (9 g) nutritional yeast
  • 3/4 cup (90 g) raw cashews
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder

Instructions:

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.