Zucchini Pasta and Lentil Bolognese

Raising your hand if, like me, you are always three years behind the trends (wave it around, girl).

Please advise in the comments. Please comment.

Since 2007, veggie noodles have become a popular food. I am just getting into it.

Who would like to spiralize with me?!

Spiralized noodles are a little different. You’ll need a spiralizer, which is another item to keep in your kitchen. We are anti-stuff and like to keep things simple. (Get it, Minimalist Baker? Do you sense a trend? You’re quick; I knew you’d get it.)

You’re obligated to use the spiralizer if your friend sends you a copy of her new book, and you get to try your spiralizer. Since my mom, sister, and most likely all my aunts have one, it’s time to join the club.

Bolognese: The Origins

Spaghetti bolognese, however, is not authentically Italian. Who would have thought? A similar dish from Italy, Ragu alla Bolognese, is served with tagliatelle instead of spaghetti.

Ragu alla bolognese is believed to have been created by Alberto Alvisi in the early 1700s. In the 1800s, it started appearing in Italian cookbooks of the Emilia Romagna region. The official recipe wasn’t registered until 1982. Read more about Bolognese’s history.

Zucchini Pasta and Lentil Bolognese

You guys can make this recipe in just 30 minutes. That’s big! Imagine a delicious, wholesome, fiber-rich, and protein-rich meal on the table within 30 minutes.

You can do it. Even you. Yes, you. You know that I’m speaking to you.

This marinara has a rich and hearty flavor, with lentils and carrots adding plant-based proteins ( almost 17 g of protein per serving!). You can serve this marinara over freshly sauteed or fresh zucchini noodles.



  • 1 Tbsp olive oil
  • Substitute 1/3 cup diced onions for one medium shallot
  • Four cloves of garlic (minced).
  • Two medium carrots (finely shredded// 1 cup or 110g as written in the original recipe // I use a food processor with a grater attachment)
  • Add more salt to your taste.
  • You can substitute tomato sauce for the 26 ounces of favorite marinara (I prefer Trader Joe’s Tomato Basil).
  • Red pepper flake, one pinch
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • Use 1 Tbsp Coconut sugar (for sweetness // add more to taste // or substitute stevia).
  • Half a cup of water
  • 1/4 cup split red lentils (rinsed, drained and dried)
  • Two medium zucchini (rinsed, both ends sliced)


  • Heat a large skillet with a rim over medium heat. Add oil, shallot, and garlic once the pan is hot. Stirring frequently, sauté for 2 to 3 minutes until fragrant and slightly softened. Reduce heat if it is browning.
  • Stir in carrots, a pinch of salt, and the marinara sauce. Add marinara sauce, and cook for another 3-4 minutes.
  • Add the red pepper flake and water. Then add basil, Oregano, and coconut sugar. Stir occasionally, increase heat, and bring the mixture up to a boil. Reduce heat to medium/low and cover. Continue cooking until lentils become tender, about 17-20 min. If the mixture becomes too thick, add a little more water.
  • After the lentils have been cooked, adjust the seasonings to your taste. You can add more salt, coconut sugar, red pepper flakes, herbs, or sweetness.
  • Spiralize the zucchini while the sauce is simmering using a spiralizer such as this or this. You can also use a vegetable peeler or a Mandolin.
  • Serve the pasta with your choice of noodles (I chose raw zucchini noodles, which were delicious!) Add desired toppings. I like Vegan Parmesan cheese, red pepper flake, and Vegan Parmesan cheese.
  • The sauce will last up to three days in the fridge or one month in the freezer.

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