This was one of the first vegan recipes I ever made. Not only is this recipe super simple, but it’s also such a bright and satisfying alternative to regular spaghetti. I absolutely love pasta, I probably eat it at least once a week, so I really try to capitalize on the opportunity to spiralize vegetables whenever possible.
This recipe will feed two normal appetites or keeps well for lunch the next day
Spiralize two large zucchinis and set aside (if making this dish for one person only spiralize one zucchini. You’ll have enough sauce for a second meal but make sure you only spiralize vegetables right before you eat them in order to keep them fresh and moisturized).
Finely chop celery, carrot, onion. Place a small amount of water (oil optional) in a non-stick pan and sauté until translucent. Add tomato paste, veggie broth, Italian seasoning, minced garlic, and mushrooms. Cook about 15 minutes.
In a separate pot prepare the lentils according to package instructions, about 10 minutes. Once water is absorbed at to sauce mixture, and you’re done!
Place desired amount of sauce on a bed of zucchini noodles. Garnish with you favorite toppings like basil, cherry tomatoes, or whatever you like!