Lentil and Zucchini Pasta

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Servings: 4 Prep: 30 min Cook: 20 min Vegan Stovetop Vegetarian Added 30 days ago Updated 30 days ago

Ingredients

1 onion 1 tablespoon fresh parsley 1 tablespoon fresh basil 4 cloves garlic 8 zucchinis sea salt, to taste 2 teaspoons extra virgin olive oil ground black pepper, to taste 1 tablespoon Italian seasoning 56 ounces crushed tomatoes 10 ounces tomato paste 7 ounces cooked lentils 1 cup vegetable broth, or water 1 tablespoon cane sugar, or maple syrup

Instructions

1. Peel and chop onion. Chop parsley and basil. Peel and crush garlic.

2. Spiralize the zucchini into noodles using a spiralizer. Place the noodles into a large bowl, sprinkle with a pinch of salt, mix well, and set aside.

3. Place a saucepan over medium-high heat, add oil and sauté onions for 3 minutes, stirring often. Add garlic, salt, pepper, and Italian seasoning. Stir for a minute.

4. Add crushed tomatoes, lentils, vegetable broth, and sugar and mix well. Bring to a boil and then reduce heat to a simmer. Cover the pan with a lid and simmer for 15 minutes.

5. Remove the lid from the pan and add in the tomato paste and half of the fresh parsley and basil. Cook for another 5 minutes uncovered.

6. Take zucchini noodles and place some of them into the middle of a tea towel. Fold sides up and grab. Slowly twist the tea towel to wring out the excess water.

7. Do this for all the zucchini noodles and then place into a large frying pan. Cook on high for 3-5 minutes, depending on the thickness of the noodles.

8. Once the zucchini noodles are cooked, place them into a large bowl and top with sauce. Sprinkle with more fresh herbs.