Zucchini Pasta with Lentil Bolognese
Try this Zucchini Pasta with Lentil Bolognese recipe.
Try this Zucchini Pasta with Lentil Bolognese recipe.
- 1 shallot, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- vegan parmesan cheese
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) olive oil
- 4 cloves garlic minced (2 tbsp or 12 g)
- 2-3 carrots, finely shredded (1 cup or 110 g | i use t
- pinch sea salt plus more to taste
- 26 ounces (737 g) favorite marinara sauce (or sub tomato sau
- pinch red pepper flake
- 1 tbsp (12 g) coconut sugar for sweetness plus more to taste (or sub stevia)
- 3/4 cup (144 g) red lentils rinsed and drained
- 2 medium zucchini rinsed and both ends sliced off
- Carbohydrate 0.53550999948456 g
- Cholesterol 0 mg
- Fat 0.065179999918 g
- Fiber 0.355749995842903 g
- Protein 0.105294999912 g
- Saturated Fat 0.01413999997872 g
- Serving Size 1 1 -3 (369g)
- Sodium 0.19399999988 mg
- Sugar 0.179760003641657 g
- Trans Fat 0.01236649998648 g
- Calories 2 calories
Step-by-step
- Heat a large rimmed skillet over medium heat.
- Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
- Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
- 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.
- 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.
- While the sauce is cooking, spiralize your zucchini into noodles using a tool. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
- Serve the pasta over noodles of choice and garnish with desired toppings.
- Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.
My Delicious and Easy Zucchini Pasta with Lentil Bolognese
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present battle against bedtime resistance. But I’ve discovered a secret weapon in my culinary arsenal: quick, easy, and incredibly satisfying one-pot meals. This Zucchini Pasta with Lentil Bolognese is a perfect example. It's packed with flavor, vibrant in color, and, best of all, it's on the table in under 30 minutes. Forget takeout! This recipe is my go-to for a healthy, flavorful dinner that the whole family enjoys.
The beauty of this dish lies in its simplicity. No complicated techniques or hard-to-find ingredients are required. I typically grab everything I need from my local supermarket. The lentils add a hearty protein punch, while the zucchini noodles provide a light and refreshing twist on traditional pasta. And let's not forget the rich and flavorful lentil Bolognese sauce – it’s the star of the show! The combination of sweet carrots, fragrant garlic and shallots, and a touch of spice from the red pepper flakes creates a symphony of taste that's both comforting and exciting.
What I truly love about this recipe is its versatility. Feel free to experiment with different vegetables – add spinach, mushrooms, or bell peppers to boost the nutritional value and add depth of flavor. If you’re not a fan of zucchini noodles, feel free to swap them for your favorite pasta shape. I've even been known to use leftover roasted vegetables to make this dish even more substantial. The sauce is incredibly forgiving, so don’t be afraid to get creative.
Beyond the ease and deliciousness, this recipe also caters to different dietary needs. It’s naturally vegan, making it a perfect option for those following a plant-based diet. And for those watching their carbohydrate intake, the zucchini noodles offer a lower-carb alternative to traditional pasta. This is a meal that's both satisfying and guilt-free – a rare find in the busy world of family life!
I encourage you to give this Zucchini Pasta with Lentil Bolognese a try. It’s a recipe that’s sure to become a family favorite, a lifesaver on busy weeknights, and a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. Enjoy!
