The perfect weeknight meal is the kind you can whip together in a pinch. Added bonus when it tastes good! There is nothing worse than coming home after a long day at work and having to slave away in the kitchen. The truth is, ain’t nobody got time for that. Our Zucchini Noodle and Lentil Bolognese pasta, couldn’t be any easier or quicker. From start to finish it comes together in 30 minutes.
Pasta is certainly a heavier meal and one that can leave you with a good case of itis. It’s especially not fun to have in the summer (even if it IS tasty). Switching out the pasta noodles for some spiralized zucchini noodles makes it a much lighter meal that’s still filling. If you’re not into the whole “zucchini noodle thang” then you can always use regular (whole wheat!) noodles. But! We really think you should give the Zucchini Noodles and Lentil Bolognese a try as is. It’s delicious!
Try adding some crushed chilli peppers to your pasta sauce to give it an added kick! This recipe calls for 2 jars or roughly 6 cups of your favourite pasta sauce. We have an amazing pasta sauce recipe that would work great too! And don’t forget to top your pasta with a little Parmesan Cheeze!
Zucchini Noodles with Lentil Bolognese
- 1 can Green Lentils 540 ml, drained & rinsed
- 1 can Red Beans 540 ml, drained & rinsed
- 2 jars Tomato Sauce 650 ml, or about 6 cups
- 1 tbsp Olive Oil
- 1/2 White Onion Peeled & diced
- 10 Cremini Mushrooms Roughly chopped
- 3 cloves Garlic Peeled & crushed
- 1 tbsp Dried Oregano
- 1 tbsp Dried Thyme
- 1 tbsp Dried Basil
- 1 tbsp Dried Parsley
- 1 tsp Salt
- Cashew Parmesan Cheeze As topping
In a large saucepan, add the olive oil over medium-high heat.
Once the oil is hot add the onions and mushrooms, sauteing for 5 minutes or until the onions start to become slightly transparent. Add in the crushed garlic and saute for an additional 3 minutes.
To the pan add the rinsed and drained lentils, beans, pasta sauce, oregano, thyme, basil, parsley and salt. Stir continually until everything is combined and lower heat, bringing the sauce to a low simmer. Cover pasta sauce and allow to simmer for 20 minutes, stirring occasionally.
Meanwhile, chop the ends of the zucchini. Using a spiralizer, spiralize the zucchini to create long spaghetti-like noodles. Set aside.
Once sauce is done, serve by placing a portion of the zucchini noodles on a plate and topping with a couple scoops of lentil pasta sauce.
Top with a sprinkle of parsley and our parmesan if desired.