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Zucchini Pasta with Lentil Bolognese
MINIMALIST BAKER14Ingredients
30Minutes
620Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 shallot (minced)
- 4 cloves garlic (minced, 2 Tbsp or 12 g)
- 3 carrots (finely shredded, 1 cup or 110 g | I use the grater attachment on a food processor)
- 1 pinch sea salt (plus more to taste)
- 26 oz. marinara sauce (favorite, or sub tomato sauce* | I prefer Trader Joe’s brand Tomato Basil)
- 1 pinch red pepper flake
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 Tbsp. coconut sugar (for sweetness, plus more to taste, or sub stevia)
- 1/2 cup water
- 3/4 cup red lentils (rinsed and drained)
- 2 medium zucchini (rinsed and both ends sliced off)
- vegan Parmesan cheese
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1400mg58% |
| Potassium2310mg66% |
| Protein25g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber31g124% |
| Sugars40g |
| Vitamin A310% |
| Vitamin C80% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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