Zucchini Pasta with Lentil Bolognese 

Packed with vegetables and herbs, this delightful dish is the perfect plant-based alternative to traditional pasta. Serve for dinner or prepare in advance for a make-ahead meal that’s easy to reheat. 

Ingredients 

2 tablespoons olive oil 

1 medium onion, minced 

4 cloves garlic, minced  

1 cup carrots, finely shredded  

Pinch sea salt, plus more to taste 

26 ounces tomato sauce (no salt added) or Roma tomatoes, crushed 

Pinch red pepper flakes 

1 teaspoon dried basil 

1 teaspoon oregano 

1/2 cup water 

3/4 cup red lentils, rinsed and drained 

2 medium zucchinis, rinsed with ends removed 

Spiralizer 

Directions 

1. In large, rimmed skillet, heat 1 tablespoon oil on medium.
2. Sauté onion and garlic, stirring frequently until slightly softened, about two to three minutes. Reduce heat if browning.
3. Add carrots and pinch of salt. Cook for three to four minutes, stirring occasionally. Add tomatoes and stir to coat.
4. Add red pepper flakes, basil, oregano, coconut sugar, water and lentils. Increase heat slightly and bring to a simmer. 
5. Reduce heat to low/medium low. Continue cooking, stirring occasionally, until lentils are tender, about 17 to 20 minutes. 
6. While the sauce cooks, spiralize your zucchini into “zoodles.” 
7. In a separate skillet, heat 1 tablespoon oil on medium. Add zoodles, salt, pepper and a splash of water. Sautee until tender, about three to five minutes. If needed, cook covered for a minute or two.
8. Adjust sauce as needed. Add more water to thin or add more seasoning to taste: salt, coconut sugar, red pepper flakes and/or herbs. Serve with zoodles. 

Storage tip: Keep sauce in the fridge for up to three days or in the freezer for up to a month. 

(Adapted from a Minimalist Baker recipe)