Vegan Hearty Spaghetti with Zoodles
Ingredients
- 1/2 medium red onion, finely chopped
- 2 small garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 tsp spaghetti seasoning (herb mix – usually italian)
- 1/8 tsp crushed red pepper
- OPTIONAL: 2 tbsp nutritional yeast
Preparation
Cook lentils according to package directions: just added water, bring to boil, then simmered 35 minutes until all water is absorbed and lentils are soft
While lentils cook, add all ingredients for sauce to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and thick sauce is formed
Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10 minutes
Once lentils are nearly cooked and sauce is heated through, add spiralized zucchini to medium sauce pan and cook over low-medium heat for 4-5 minutes or until zucchini is soft with a pasta-like texture
Stir cooked lentils {drain any excess water} into marinara sauce and simmer another 1-2 minutes
Divide zucchini spaghetti between two dishes, top with lentil marinara, chopped herbs of choice and then serve