Zucchini Pasta with Lentil Bolognese (30 minutes!)

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Dinner plates filled with a healthy meal of Spiralized Zucchini Pasta with Vegan Lentil Red Sauce

Raise your hand if you’re always three years behind trends like me (wave it around, girl).

I’m still trying to figure out whether it’s cool or not to wear flare jeans. Please advise in the comments.

Veggie noodles have been a “thing” since like 2007, but I’m just now getting on board.

Who wants to spiralize things with me?!

Sautéing carrots to make healthy vegan Bolognese

Here’s the thing about spiralized noodles. It requires a tool, as in another thing to have lying around your kitchen and we tend to be anti “stuff.” We like to keep our kitchen minimal, as you might’ve guessed. (Get it, Minimalist Baker? Sensing a trend? You’re quick, I knew you’d get it.)

However, when your pal sends you her new cookbook and your very own spiralizer to try out, you kind of sort of have to use it. And since the rest of the free world seems to have one in their kitchen – including my mom, my sister, and probably all of my aunts – it’s about time I get on board.

The cool thing about spiralizing noodles – besides vegetables morphing into curly q’s – is that there are options:

You can buy a countertop spiralizer,
handheld spiralizer,
Or use a good old-fashioned vegetable peeler like I’ve done for the past several years.

And when in doubt, just use pasta. You simply can’t lose with pasta.

Stirring together ingredients for our healthy Vegan Lentil Bolognese recipe

Origins of Bolognese

Apparently, spaghetti bolognese is not authentically Italian (source). Who knew!? But a similar dish, Ragù alla Bolognese, is from Italy and is served on noodles such as tagliatelle rather than spaghetti.

It’s thought that Ragù alla Bolognese was created in the 1700s by a chef named Alberto Alvisi. Then in the 1800s, it began appearing in cookbooks from the Emilia-Romagna region of Italy. But the official recipe was not registered until 1982. You can read more about the history of bolognese here.

Zucchini Pasta with Lentil Bolognese

This recipe comes together in 30 minutes, you guys. That’s big! Just think: a flavorful, hearty, protein- and fiber-rich dinner on the table in half an hour.

Anyone can do it! Even you. Yes, you. You know I’m talking to you.

The marinara is hearty and rich, and includes carrots for texture and natural sweetness and lentils for plant-based protein (nearly 17 g protein per serving!). Serve over fresh or lightly sautéed zucchini noodles and you’re good to go.

Using a spiralizer to make zucchini pasta
Plates of delicious Zucchini Pasta with Lentil Red Sauce for a healthy, gluten-free vegan weeknight meal

I hope you all LOVE this meal! It’s:

Light
Fresh
Easy
Flavorful
Hearty
Protein-packed
Vegetable forward
& Crazy delicious

Make this on nights when you need something hearty and healthy on the table when you don’t have a ton of time to spare. Or when you’re hosting folks with sensitive diets and need to please a crowd. Or just because. This dish is so good it’s likely going to become a mainstay in our dinner rotation.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Plate of our hearty and healthy Zucchini Pasta with Vegan Lentil Bolognese

Zucchini Pasta with Lentil Bolognese

A hearty red sauce with lentils and carrots over zucchini noodles! A flavorful, healthy, 30-minute plant-based meal.
Author Minimalist Baker
Print
Plate of zucchini noodles topped with Vegan Lentil Bolognese
4.86 from 98 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 (Servings)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

PASTA

  • 1 Tbsp olive oil
  • 1 medium shallot (minced // or sub 1/3 cup diced onion)
  • 4 cloves garlic (minced)
  • 2-3 medium carrots (finely shredded // 1 cup or 110 g as original recipe is written // I use the grater attachment on a food processor)
  • 1 pinch sea salt (plus more to taste)
  • 26 ounces favorite marinara sauce (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 dry split red lentils* (rinsed and drained)
  • 2 medium zucchini (rinsed and both ends sliced off)

FOR SERVING optional

Instructions

  • Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
  • Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
  • Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low, cover, and continue cooking until lentils are tender – stirring occasionally – about 17-20 minutes. Add a bit more water if mixture gets too thick.
  • Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
  • While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
  • Serve the pasta over noodles of choice (I opted for raw zucchini noodles – so good!) and garnish with desired toppings – I prefer Vegan Parmesan Cheese and red pepper flake.
  • Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

Notes

*4 cloves garlic yield ~2-Tbsp minced garlic
*Tomato sauce is generally pureed tomatoes with garlic, salt, and Italian spices.
*For extra tender lentils, you can soak them in cool water overnight or quick soak in hot water for 15-20 minutes. Then drain and proceed with the recipe.
*Nutrition information is a rough estimate.
*This recipe is not a traditional preparation of bolognese. It is our inspired, plant-based version served on zucchini noodles.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 423 Carbohydrates: 60.7 g Protein: 16.9 g Fat: 15.4 g Saturated Fat: 2.4 g Polyunsaturated Fat: 6.4 g Monounsaturated Fat: 5.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 945 mg Potassium: 1461 mg Fiber: 13.2 g Sugar: 19 g Vitamin A: 8095 IU Vitamin C: 70.8 mg Calcium: 157 mg Iron: 6.8 mg

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My Rating:




  1. Lauren says

    Such an easy recipe and flavors are amazing. Most ingredients people normally have on hand, so great weeknight dinner!

  2. Dana C. says

    Another winner! The flavor is out of control good. I put this over regular penne pasta–so easy to make!

  3. The Vegan Goddess says

    OMG, where has this recipe been all my life? Delish! Another home-run recipe!

    Loaded with veggies and protein. Shredded carrots are mixed with homemade marinara sauce, lentils, garlic, a shallot and spices. I garnished it with homemade vegan parmesan cheese and fresh basil.

    I have a spiralizer and love making zoodles. So easy and tasty, always al dente and a great way to fit in more veggies.

  4. Dana says

    This came out great! I added some celery and pepper because I had it laying around. Put it over brown rice pasta! Will definitely use zucchini noodles next time; the pasta left me missing that bright flavor!

    • Alba Garcia says

      I just wanted to say this recipe is delicious and easy. I do not agree with the comments saying the lentils take much longer to cook. I didn’t pre-soak them and they were perfect in 20-25 minutes. I also absolutely loved the raw courgetti, so thanks for the tip! And the proportions are right too. X

      • Support @ Minimalist Baker says

        Thanks so much for sharing your experience, Alba! We’re so glad you enjoyed it! xo

  5. Michelle Sadler says

    I have made this recipe several times now, since being vegan. It is literally one of the best recipes I’ve come across. Even my non-vegan kids love it. Thank you so much!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy it, Michelle. Thanks so much for sharing! xo

  6. anonymous says

    It was great, but I would definitely use less marinara sauce and/or take out the water if I make it again. Also, be careful when cooking or stuff can splatter if you aren’t paying attention!

  7. Andrea says

    This lentil bolognese is a WINNER! I usually “wing it” in the kitchen on this kind of sauce, but my spouse found this recipe and decided to try it. So glad he did. We will definitely be making this again.

    We served it over whole wheat noodles, but when zucchinis are in season, we’ll definitely be trying it with “zoodles”!

  8. Casey says

    This was super easy! I added celery and a whole onion instead of a shallot to give it some more volume. Definitely about 4 very hearty portions with that – at least. Also had no need for sugar even sugar free marinara. Overall an easy hit!

  9. Sarah says

    I loved this recipe! Satisfied my “pasta” craving without the bulk of pasta noodles. I actually added leftover red lentils that I cooked the day before which added a creamy texture and just placed the zoodles on top of the cooked sauce to steam them a bit and it came out delish! Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Adrienne says

    Good recipe but agree that the time is not correct, red lentils do not cook in 17-20 minutes. Agree with other that using previously cooked lentils would allow this to be a ’30’ minute meal.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Adrienne. We do prefer a more “al dente” red lentil, but it seems that’s not everyone’s preference. We’ll take another look.

  11. Cristina says

    I’m not sure what all the negativity is about in the comments. I thought it was delicious! I did add extra off all the herbs and fresh garlic plus garlic powder and lots of nutritional yeast for richness. Instead of doing the zoodles raw I coated them in a bit of evoo and salt/pepper and roasted them for just 5 mins. They still retain their crunch from a quick roast, rather than getting kind of soggy from sauteing. It turned into a super comforting and nurturing bowl of goodness. I look forward to living off the leftovers for a few days:) Thank yoU!!

  12. Stana says

    I love this recipe, I cooked it in the Instant pot which solves the dry lentil problem. It doesn’t get as thick but still tastes the same. My toddler also loves it too.

  13. Alice Wright says

    I also didn’t realize I was supposed to pre-soak the lentils. It would be really helpful to put right in the ingredients list (note: lentils must be presoaked) to avoid other people skipping that step. When I read it I thought “are these cooked or uncooked lentils?” but because it didn’t specify soaked, cooked, or dry I assumed dry, wishing for the best, I suppose.

    • Support @ Minimalist Baker says

      Hi Lucy, we used unsoaked, uncooked red lentils. We prefer a more “al dente” texture so they don’t get mushy!

  14. Christina says

    This is a fantastic recipe! I have made it several times. It’s super cozy and comforting for a winter meal on a cold day (or any day). I cook it for about 45 minutes to soften the lentils more and add a 5 oz package of baby spinach at the end that wilts right in quickly. It’s great served with pasta or any whole grain as well. Thank you so much!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Christina! Love your modifications too. Thanks so much for sharing!

  15. H+H says

    This was alright. Since other reviewers said this made way more than 2 servings of sauce, we made this for 4 people, and still ended up with 3 times too much. However, we found the sauce quite sour and a bit one-note. We added lots of seasonings, so we’re not sure what went wrong. We also added some corn to cut the acidity, but it’s hard to cover up.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like if you made that much the ingredients didn’t have a chance to brown / caramelize / reduce because the pot was too crowded / overfilled? That is the issue with multiplying recipes too much.. If it was acidic or sour I’m wondering if that was an issue with the marinara you selected vs. the recipe? I don’t know where else acidity would be coming from?

      • H+H says

        We didn’t multiply the recipe at all, and we still ended up with 12 servings (maybe our family eats small portion sizes compared to most?) On the plus side, the leftovers were a bit better, maybe because they had some time to sit and the acidity mellowed out.

  16. Erin Campbell says

    This was great and easy to make!
    I added about a cup of shredded zucchini and celery as well. I also added a 1/2 cup of TVP for a meatier texture.
    I’d say it makes much more than 2 portions of sauce – probably more like 6!

  17. Melissa A Ramirez says

    This was so good! I might have missed it in your description but the lentils took FOREVER to cook because I did not let them soak overnight. I would highly recommend not skipping this step. I think my total cooking time was about an hour, but I kept adding water and eventually they cooked through.

    • Support @ Minimalist Baker says

      Sorry to hear that, Melissa! Not sure if this was the case for you, but it can take longer to cook if the lentils are old.

      • Support @ Minimalist Baker says

        Hi Anne, sorry to hear that! It’s also possible that the store is selling old lentils. But we’ll take another look!

  18. Danielle says

    This was DELICIOUS! I did my lentils in the instant pot for 6m then added to the mixture. Such a hearty and healthy meal! Thank you

  19. Hannah says

    This recipe was incredibly easy to follow. I like a little bit more heat in my tomato sauce so I was a bit more generous with the chile flakes. Overall, it’s now my favourite veggie dinner! (I am trying to cook more vegetarian, low carb, and high protein dishes for the environment/health) and I absolutely loved it. I LOVED the noodles raw, also because the heat of the sauce naturally breaks down the fibres a bit, so by the end you’ve got an al dante vibe any ways. Thank you, I loved this recipe and highly recommend it :)

  20. benjamin gray says

    What a great recipe, thanks! We tried it in the instant pot for ten minutes, and after an initial burn notice, then adding a little bit more water it turned out great. Definitely a keeper, was eating the sauce by the spoonful.

  21. Mary-Beth Henry says

    This meal is delicious! I have leftovers and will look forward to some yummy lunches this week. I doubled the recipe for four eaters but this is would not be necessary and I will not next time to save time.

    Thank you for another tasty meal!

  22. Nicole says

    This was great, although I didn’t have any marinara/tomato sauce and so had to do a lot of tweaking. I used a tin of fire roasted diced tomatoes and some tomato paste instead, and found that it took close to 40 mins for the lentils to get soft enough, as others have mentioned. By the end it wasn’t quite saucy enough so I pureed half of it and added it back in, and kept simmering with more spices and tomato paste to try to get it more flavorful. It’s yummy, hearty, and healthy, thank you for the recipe! I’ll give it another go sometime when I have marinara kicking around so it’s quicker/easier as it’s meant to be.

    • Mani says

      My go-to bolognese recipe!
      Easy, simple, quick and delicious!
      I always add some chopped spinach and green olives in mine.
      I love making your recipes because they are always so simple yet soooo delicious .
      Greetings from Bosnia :)

  23. jane says

    This was delicious! I made a few modifications– I didn’t have garlic, shallot, or coconut sugar so used a medium onion, a healthy dose of garlic powder, and brown sugar instead. I also added a dollop of vegan butter for some extra richness, and used 1.5 cups grated carrot. The cook time was around 35 minutes for me on stovetop, but well worth it– I look forward to eating the leftovers and then making it again in the future! Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Anne says

        This is something I’ve been confused about for a while. When recipes call for a certain number of ounces of an ingredient (like in this recipe, or when it says something like, “15-oz can of chickpeas”), is it usually referring to regular ounces or fluid ounces? I live in Canada and am more used to grams and mL. I know there is a metric measurement option, but I just wanted to know. Thanks!!

        • Support @ Minimalist Baker says

          Hi Anne, good question! We would assume regular ounces, but aren’t certain- we just get the info from the can =)

  24. Megan R. says

    My family loved this recipe! This will definitely be on repeat. It came together very quickly. I noticed that I needed more than 1/2 cup of water to keep the lentils cooking and to help from sticking to the bottom of the pan. I eyeballed the amount of water every few minutes so I didn’t end up with a soup. The end result was thick, hearty, garlicky, and just delicious! The carrot also adds a great flavor to the sauce. My husband took a bite and immediately said, “WOW….. wait, this has lentils in it?” Hahaha!! My toddler ate every bite and then some. We also made this with penne rigatoni pasta and garlic bread with oregano, garlic, and Miyokos butter. YUM!

  25. Kimberly says

    Loved this – didn’t change a single ingredient. Only mod was cooking it in the Instant Pot. This recipe will be a cool weather staple for sure!

  26. Ellie says

    A big hit for the whole family. Super filling and flavorful. We used a premade marinara that had low sodium/added veggies (Muir glen?) and I didn’t have as many carrots as it called for but was still so good. Also we put it over ziti instead of zoodles this time. My daughter ate the sauce alone like a stew and loved it. Cannot wait to make again!!! Had a little extra and froze it for future meals, too!

  27. mel1251 says

    it was very yummy although i also tweaked it a little, adding some celery and instead of chilli flakes some cayenne pepper also added a dash of balsamic vinegar. Also reduced the marinara sauce as I didn’t have it to a 420g tin of tomatoes and some tomato paste (2 tablespoons) with a extra water to make up the difference. Also had on buckwheat pasta which tasted great. Very good recipe. I’ll definitely cook this again.

  28. Ellie says

    This looks great but are the nutrition estimates correct? I know it’s an estimate but 23.2 g of fat seems really high for this recipe. Am I missing something? Would like to try it out but the fat content was throwing me. Thanks!

    • Support @ Minimalist Baker says

      Hi Ellie, we double checked and the nutrition info is accurate. The fat is coming primarily from the olive oil and marinara. You could use a homemade marinara with a lower fat content and/or reduce the amount of olive oil. Hope that helps!

  29. Linda says

    Dana, gurl , mmm mmm very good.. I made this twice, delicious. 1st time I just follow your recipe, yum! 2nd time making your recipe, I used a slow cooker ( 4 1/4 hour hrs,) & put all the ingredients in but add 1 1/2 – 2 cups water also use Soaked green lentils Instead For pasta was both wild rice pasta mix with the zucchini noodles.. ?Great recipe D! Thanks for making plant based meals yummy and simple. Happy 2020.. peace

  30. Lakshmy says

    My family loved this !!. The dish was so simple that I was able to include my son while spiralizing the zucchini and grating the carrots and he thoroughly enjoyed it. Thank you

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lakshmy. We are so glad to hear it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Rosie says

    Made this for my friends after a last minute impromptu crowd arrived at dinner time and it was perfect! I ended up cooking the lentils separately, which worked well, then reused that pot for some whole wheat pasta. I also added broccoli, extra garlic, and a fair amount of cayenne pepper. My friends loved it and there were no leftovers!

  32. Julia S says

    I love this recipe! I had similar issues with lentils not cooking for 40+ minutes, but I’ve found this recipe converts well to the Instant Pot to fix this issue. I sauteed the shallot/garlic/carrot, then added the remaining ingredients, bumped the water up to 3/4 a cup and cooked in the IP for 20 minutes on high, then 10 minutes natural release. My coworkers are always jealous when I bring this for lunch because it smells so good!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Julia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Betsy says

    Have made this a few times now (with traditional pasta) and it’s always a winner. The sauce definitely makes more than needed for one meal so I freeze the rest. My two year old had like, 7 helpings for dinner tonight! When I don’t have marinara, I use some combo of canned tomato sauce and diced tomatoes with a squeeze of tomato paste and it’s poif.

  34. Dede Barz says

    The lentil bolognese sauce is incredibly delicious. I’ve made vegan bolognese before, but with brown lentils. Red lentils are definitely the way to go! Mine did take longer to cook though than stated in the recipe. I left mine on simmer for 40 minutes. It might be that I had the heat on too low.

  35. Becky Moats says

    My husband and I are pretty new to vegetarian eating. We both loved this hearty recipe. It did take longer than expected for the lentils to soften. Maybe next time I will cook them separately. I like the idea of serving over spaghetti squash as an alternative. Thanks for the great recipe!

  36. Shawna says

    This recipe was super tasty. I loved the added shallots (just not chopping them). The sauce is amazing. I served mine over spaghetti squash.

  37. Melanie says

    Really delicious and nutrient dense vegan meal. I love the addition of the lentils and carrots to the sauce as a Bolognese, very filling and hearty. Took longer to make than 25min and makes more sauce than you need for the noodles but overall super tasty and can’t wait to make again!

  38. Kel says

    This has been a steady part of my dinner rotation since I first tried it a couple of months ago and I absolutely love it, both with regular fettucine and with zoodles. Like some other commenters, I’ve found that I need to cook the lentils in advance or they stay hard indefinitely though (living abroad and there’s only one place to get lentils of any description nearby, so perhaps it’s the kind I’m buying?)

  39. Jessica says

    I have some French lentils in the pantry I’d love to use! Has anyone tried this recipe with French lentils instead of red?

  40. Alex says

    Is the nutrition info correct for this recipe? 627 calories per serving seems very high for a veggie noodle recipe

    • Support @ Minimalist Baker says

      Hi Alex, we double checked the nutrition info and it seems to be correct. The majority of the calories come from the lentils and marinara. Hope that helps!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Deborah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. Ranj says

    Great recipe!

    I tried it out in its original form first, and then tweaked it a little… okay, a lot!

    I can’t quite get my head into mixing sugar into a savoury food [ever], so I left it out. I substituted grated sweet potato for the carrot, and jacked up the amount. I also fried it to reduce its volume a little, and amp up the flavour. I used a couple of teaspoons of vegetarian chicken stock instead of salt, and I garnished it with toasted pine nuts, toasted flaked almond [just for something crunchy for texture] and grated parmesan to serve.

    My grown daughter, a recent convert to vegetarianism, loved both versions.

  42. Lauren says

    I made this for dinner tonight and it was delicious! My boyfriend loved it too. I subbed traditional pasta, but I’ll definitely make it again with spaghetti squash or zoodles. Your recipes never disappoint!

  43. Alice says

    I made this with for my meat and potatoes husband and he loves it!!! We are trying to go meatless and this was a great success! Thanks for the great recipes!

  44. annie says

    This Bolognese is fantastic! Excellent flavour. Served over conventional pasta. (Also makes a good sandwich filling!)
    Thanks!

  45. Kimberly says

    This is one of my favorite recipes! I make it regularly for a quick weeknight meal, usually serve it over traditional pasta.

    • Support @ Minimalist Baker says

      We’re glad to hear that, Erin! If you could leave a star rating next time, that would help us out a lot :D

  46. Rehan says

    Thank you so much for this great recipes, has become favourite for everyone in the house.I made this last night and my husband and son loved it .I haven’t even made the recipes before.Thank you for always providing home recipes and i tell to users to visit on this site.

  47. Danny says

    OK! so I just made this and have wanted to for a long time. One thing is that I already had cooked green lentils so I followed all of the instructions and then added the lentils about 10 minutes into the cooking time and finished up the time from there. It’s SO delicious and I’m so glad I finally made it. PERFECTION.

  48. Emma says

    Thanks for the great recipe, has become a favourite for everyone in the house :) I use half pasta/half zoodles, cuts down on carbs and adds veggies without missing out entirely! Thanks again!

  49. Lucy says

    I made this tonight. My mother in law was here and I haven’t even made the recipe before! But Minimalist baker hasn’t let me down let. Everything was perfect. I did add prob 1/4 C or a hair more water at end like suggested to lentils. I usually cook my lentils 20 mins and they are perfect. What a hit! I BARELY sautéd my zucchini noodles just to get them warm. So good!! Thank you!

  50. Chris says

    I made this last night and my BF (meat eater) loved it! I soaked the lentils a couple of hours prior due to past experience I’ve had where they didn’t soften enough, they came out great. I used whole wheat pasta because I couldn’t get my $5 hand spiralizer to work correctly. Will definitely use this recipe again.

  51. Rachael says

    I just made this tonight – except I used your marinara sauce recipe to add to it which was DELICIOUS as well. This was one of the best vegetarian meals I have made. I added some Tabasco on top for extra kick. Wish I could post a photo for you! Thanks!

  52. Alyssa says

    I made this for dinner last night and it was delicious, I added two celery sticks and used a yellow onion. Huge hit with my husband and almost 2 year old daughter as well.
    Thank you for always providing home run recipes!

  53. Natalie says

    I love this dish! I omit the sugar and the salt, go heavy on the chilli, add a few diced field mushrooms, then top the whole thing off with nutritional yeast. The bolognese is hearty and so good that my meat eating boyfriend requested the meal be added to weekly rotation. We’ve had it three times since! I’ve even converted my meat eating mother to lentil bolognese. It’s a real crowd pleaser. The zucchini noodles are fresh and unexpectedly good, no more wheat pasta in this house! ? ? ? This recipe is a keeper.

  54. Arielle says

    This looks great!! To save time and dishwashing, could I use the carrots that come already shredded in a bag or are they not fine enough? Thanks!!

  55. Tara Jurvakainen says

    Delicious, I made this (using the zucchini “noodles”) and I will be sure to again and again. Love finding ways to use lentils. Thank you for all your recipes from a newly minted vegetarian.

  56. Marie says

    Delicious!!!! I used TJ’s red split lentils, added more crushed red pepper, and topped it with vegan parmesan made with sunflower seeds. I had it with lightly sauteed zoodles while my husband had it with quinoa pasta (he hates zoodles). Amazing…and healthy! Love your recipes.

  57. Sylvia D. says

    This sauce was super delicious! I ended up having to cook the lentils for an extra 15 minutes in the sauce before they were soft enough to eat, so I may soak the lentils first for a bit next time. The zucchini noodles were really nice lightly blanched before topping with the sauce. I’ll definitely be making it again. Thanks!

  58. Sarah T. says

    Holy smokes – This is amazing! I made it exactly as suggested, except added fresh basil from the garden! I use a jar of arrabiata sauce for a little extra spice. I genuinely feel that this could serve 3, maybe 4 people. I ate about a 1/3 and was totally satisfied! Topped with some more fresh basil and ‘nooch’ For cheesiness!!

    Amazing recipe and came together seamlessly and quickly!!! Yum!!!

  59. sarahbrarian says

    I used the PPK Italian sausage tempeh crumbles in place of the red lentils and omg, perfection. This will be a staple in my cooking rotation!

  60. Emma says

    Loved the recipe! I made it for my family, it served three of us with two full containers of leftover sauce. I mixed zucchini spirals with regular spaghetti which worked really well, still the classic pasta taste but a bit healthier. I’m not sure there would have been enough noodles for three people with just the two zucchinis, but I guess it would depend on their size. VERY tasty and did not feel like it was missing meat at all, even though it was a bolognese. Thanks Dana! :)

  61. Susan says

    I made this again because I loved it the first time. Excellent and easy! (Be sure to use a tried-and-true red sauce.) I cut back on the sugar… just a pinch. I added a few chopped baby bella mushrooms with the carrots. After cooking, I topped it off with a sprinkle of garlic salt. Serve over raw zoodles. YUM!

  62. Vedrana says

    Today I added cut up nori, olives and capers, and a touch of soy cream to take the edge off of my tomato sauce, and got a fabulous “tuna” marinara. ?

  63. Vedrana says

    Made this for lunch today, and it was fab!
    ? ?
    I didn’t use store bought marinara, so I added a few more seasonings to my plain tomato passata… A pinch of fresh chopped rosemary, granulated onion and garlic, a sprinkling of dried celery leaves, 1/2 teaspoon ground dried mushrooms, and a generous pinch of smoked salt. Oh, and instead of water I used Better Than Bouillon, but very diluted. At the very end, I added 4 more cloves of minced garlic and a handful of chopped fresh basil.

    It did take a bit longer to cook, but that’s because I like my lentils mushy. ?

    Thanks for sharing the recipe!

  64. Christy says

    I made this and I recommend cooking the lentils first. It took forever for them to soften otherwise. The flavor was good, but the consistency was too “watery” feeling in the mouth so I added some olive oil. I also was a bad girl and used some Parmesan cheese to make it more flavorful. It’s very nice and filling!

  65. Merilla says

    Delicious and filling! I only had green lentils on hand, so it took about 30 minutes to cook fully instead of the 17-20 it would’ve taken with red. I skipped the sugar and added more red pepper flakes because I like the spice, and it tasted great.

    Thanks for another great recipe :)

  66. Margaret Goldsmith says

    This is FABULOUS!! Love every recipe of yours that I have made. But WOW this was great! 5 stars!!

  67. Stephanie says

    This was amazingly delicious!! I used fresh oregano and basil and no salt broth instead of water. It was so good! My family didn’t know it was meat free!

  68. Brooke says

    Made this recipe twice and its honestly AMAZING. Both times I used green lentils because I didn’t have any red ones. The first time, the lentils did not cook through all the way in the allotted time so I added about 15 minutes to the cooking time. The lentils were still a bit crunchy though (they weren’t expired according to the date on the bag but they may have been a bit old) but the sauce was still delicious despite this.

    The second time, I pre-cooked the green lentils during the day in water on the stove and stored them in the fridge until I was ready to make dinner. When I made the sauce, I threw in the pre-cooked lentils and omitted the water (since the cooked lentils would not absorb it like the uncooked lentils). I still let the sauce simmer for about 10-15 minutes and it came out perfectly. I sautéed the zucchini noodles in some olive oil for about 3 minutes so they were warm but still crunchy. I found that 2.5-3 zucchini is the right amount for me and my husband.

    I did not think I’d like this as much as regular pasta but it went above and beyond my expectations! Thank you!!

  69. Jasmin says

    This is a regular recipe for me. I make it nearly every week, it’s just so delicious and easy! I began making the zucchini noodles with a peeler, but loved this meal so much that I bought a spiralizer specifically for making this (which has now been put to good use for many other recipes). I use canned lentils for this, which makes it super quick to make. So healthy and yum!

  70. Stef says

    This recipe is wonderful. My husband who usually turns his nose up at meatless meals loved it and our toddler devoured it.

    • Support @ Minimalist Baker says

      Hi Sally! We suggest using marinara sauce. It is a traditional red sauce made with tomatoes, you can buy it at your local grocery store!

  71. Liz A says

    Made this with green lentils instead of red, and made a double-batch of it, and it turned out wonderfully! I think the green lentils gave the bolognese an extra meat-like texture. It did add a lot to the cooking time, though. For sweetness I added just one packet of stevia and it added plenty of sweetness for my taste, and I generally like food on the less-sweet side. I paired the bolognese with spaghetti squash and topped with nutritional yeast and it was wonderful!

  72. Hollie says

    I made this last spring and then a couple days ago! I loooove this recipe. However, this time I added half a can of coconut milk to it to make it a little creamier and it was on poinnnnt.

  73. ramona says

    Help I’m making the Zucchini pasta with Lentil Bolognese and the lentils are not cooking – was I supposed to use cooked lentils?
    Thanks and sorry for the probably obvious question form a first timer

    • Liz A says

      It calls for dried lentils and the lentils are supposed to cook in the sauce. You may need to add more water depending on the thickness of the sauce, but you can always add water as you cook them as needed.

  74. Carolyn says

    First time cooking with red lentils and making zucchini noodles, which were surprisingly good! I used a mandolin and used a medium and large toothed blade for some variety. I tried one on its own and didn’t love the flavor but with the sauce its a winner! I also ate them raw, feeling super healthy after this one!

  75. cheryl says

    can I make this sauce a day in advance and reheat??? would it be as good? would love to do this for my vegan guests for Thanksgiving

    • Support @ Minimalist Baker says

      Hi Cheryl! Yes you can! Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

  76. Danielle says

    The sauce is hearty and delish. I had this over butternut squash noodles (“sqoodles?”) as that is what I had on hand, with the squash sautéed in olive oil for about eight minutes.

  77. Dale Felice says

    This is my first review here. I owe you a few!
    I made this last night to rave reviews and have passed along the recipe to 6 people. Having the girls tomorrow night for game night and dinner and this has been requested! Thank you from a vegan that is always looking for healthy and hearty recipes. Here comes Fall and this will be one of my new “comfort” foods. Husband loves it too!
    Thank you!

  78. Sheba says

    Just made this and it’s delicious. I made my own marinara with tomatos from our garden. Next time I make I’m definitely going to try the Vegan parm.

  79. carolyn says

    I hate to admit this… but I could never be a vegan without your website in my life. Every single recipe I’ve tried of yours tastes amazing.

  80. Michelle says

    I’m incorporating this into my Batch meal
    Prep routine. I ommited the sugar because I felt it just didn’t need it. I didn’t have shallot on hand so I just used yellow onion. And I used green lentils instead of red. I hear the green ones keep their shape and consistency a little more and the red ones get mushy. It was just a personal preference for me. I made a big batch for the week and spiralized the zuccini and kept them in separate containers and I’ll just grab as needed throughout the week. Thanks for a great recipe!

  81. Heidi says

    I just took the 30 day vegan challenge after watching What The Health. I’m already vegetarian but eliminating cheese and some other dairy is going to Be very hard for me. This was my first dinner of the challenge. Thank you for creating such a delicious meal my entire family enjoyed. I didn’t even miss the parm!

  82. MargieJ says

    I’m in day 13 of the Zliving TV “The Big Fat Truth” lifestyle Challenge. It’s a Whole Plant based food plan. This recipe is a Great entree replacement for Pasta. I made everything from scratch and I can tell you gadgets are a time-saver! Thanks for this, maybe I can stay in the challenge longer…

  83. Togah says

    I loved this! Unfortunately I didn’t have a number zucchini in the fridge, so I served the bolognese with regular whole wheat pasta (since carbs and gluten aren’t an issue for me). It was sooooo tasty!
    My meat eating sister couldn’t get enough.

  84. judith says

    This exceeded my expectations and then some! I was super nervous that I was going to miss the flavors that real cheese, pasta and meat bring to this classic recipe but boy was I wrong. The lentils and sauce had such an amazing flavor and the zucchini tasted like fresh pasta without leaving me feeling stuffed.

    I did make a few minor variations that for me made this a winner- arrabbiatta instead of marinara sauce, 1 carrot (i’m not a huge fan), and almost double the spice.

    I also added a few chunks of meatless chicken which was icing on the cake (and may try again with beyond meat ground beef) but in hindsight I could have done without it because again, the flavor of the lentils alone was so good.

    I am just trying out the vegan thing and am so thankful that I came across your site after a quick google search. Everything I’ve tried so far is easy to make and surprisingly tasty. Thanks for sharing!

  85. Kathryn says

    I love this meal! It came together very quickly and the leftovers tasted just as good! Made this for my parents and brother and everyone cleared their plate. GREAT recipe, thank you!!

  86. ExpatinGermany says

    I haven’t made this yet because I just ordered a spiralizer (yes, I’m behind the curve too), but I wanted to mention that lately whenever I’m looking for a recipe, I seem to land on your site! My daughter is vegan, and I’m transitioning to the same, so I really appreciate all your excellent ideas. Thank you.

  87. Cayla says

    I tried this the first time with pasta noodles, and cooked zucchini in it, and it was AMAZING. My whole family loved it. I’m making it tonight with the zoodles. Thanks for the recipe!

  88. Alina says

    Honestly, this was one of the most delicious recipes I have ever made. I loaded the bolognese up on a baked sweet potato and topped it with some cheese, it was gone in seconds. Thank you SO much for this genius idea!

  89. margaret conyers says

    Thank you for your inspiring recipes. Have copied the golden milk and spiralised lentil bolognese dish. I would gladly send a pic but I am a klutz when it comes to tech. Putting in a comment is as good as it gets. I appreciate your site very much.

  90. Kelsey says

    I just made this, and OMG EVERYONE: This recipe is easy, delicious & filling! No surprise there, as every recipe I’ve ever tried from Dana turns out wonderfully. (At this point I literally Google whatever ingredients I have + “Minimalist Baker” any time I need recipe ideas). This was a balanced dinner for my vegetarian diet. For the sauce I used a can of diced tomatoes and tomato paste, and I substituted my homemade vegetable broth for the water. Thank you, Dana!!!

  91. Michelle says

    I’m making this recipe for a meal prep week. I noticed you said sauce is only good for 3 days? Would the sauce still be good for a week in the refrigerator?

    • Support @ Minimalist Baker says

      Hi Michelle! You could try it, but I’d recommend throwing it in the freezer for any time longer.

  92. Amy Lynn says

    This really isn’t trendy… well, I guess for the people who didn’t grow up with massive food allergies :) My Mom was always trying to make pasta alternatives for us in the late 1970s/early 1980s (usually a squash I am suddenly blanking out on – is there something actually called “spaghetti squash”? I was a kid, I just remember inside of the squash looked sort of like spaghetti).

    Anyway, I think maybe the use of a “spiralizer” is newer, and should be a great thing for people who want to do homemade “pasta” when they are allergic to wheat. Or g-free these days. :) So I think buying one would probably be a good investment if you are gluten free or just like this. I hate being poor, I need a decent food processor too. I am vegan and end up giving up and eating something from a box. Like Amy’s brand. But would always love to make it myself if at all possible! Thank you for sharing so many great recipes – you might just help me get back in the kitchen :)

  93. Dimara says

    Made this and it was a good start for a sauce. I used whole canned tomatoes, tomato paste and then blended once cooked. Felt like it needed more depth so I added 2 TBS beef broth base. That made it great!

  94. Linda says

    My first recipe review ever.. although I am an avid fan and have used 20+ recipes of yours that were all big hits at home and at bake sales :) I just made this and it is so good! There’s a chinese version of having bolognese sauce on rice and it was heavenly! So comforting, thank you so much!

  95. Yasemin says

    Dana, my experience is that when red lentils are cooked, they turn yellow and dissolve. I make soup with them often. Are these a special kind of red lentils with peel on like the green or brown ones? Thanks.

  96. Julia says

    I made this for the first time tonight and it’s really, really good. It’s easy to make and really healthy, it will be a dish I make over and over. Love all your recipies Dana, vegan that’s delicious, can’t beat that, thank you ?

    • Support @ Minimalist Baker says

      Hi Brooke! I wouldn’t recommend freezing the zucchini pasta, but if you have leftover sauce you can freeze it for up to a month!

  97. TC says

    Great dish! I followed recipe to the ‘T’ except I added double the water…a little at a time and omitted the red pepper flakes. Will definitely make again!

  98. Stephanie says

    Excellent recipe – delicious, healthy, super easy and quick. It was a huge win with my entire family. The carrots added perfect level of sweetness I didn’t know was possible, no need of sugar here. I’m making a double recipe as we speak to use for making a veggie lasagna. This recipe is a new staple in our home. Love! Thank you!

  99. Amelia says

    I’ve been eyeing this recipe for a while, finally decided to make it today! Thank you so much it was amazing (my omnivore brother even loved it). The flavors were perfect. I will say it took me about double the time for the lentils to soften, so I think next time I’ll cook them separately. But that’s fine, it turned out great! :)

  100. Randy says

    I just made this recipe with regular pasta and it is awesome! A quick and nutritious addition to pasta day. Plus there are plenty of leftovers for future days.

  101. Mo says

    Are the red lentils whole red lentils (or the split ones from Indian dal that cook really easily)?
    Do you think green lentils would work too?

  102. Erica says

    This recipe tasted great without the added sugar. The only problem I had was getting the red lentils soft enough–the amount of liquid and the time didn’t do it. Maybe I’ll cook them in some broth beforehand next time…

  103. María says

    Really lovely recipe! I used fresh tomatoes, peeled and chopped, like they usually do in Italy (they don’t know what tomate sauce is). If they’re juicy enough the lentils will perfectly cook, absorbing this flavoured liquid. I dispensed with the sugar, using as sweetener just the carrots… and it was an amazing result!
    Moreover, I used to scald my zucchini noodles, but this time I chose the raw form and I will keep the option for future meals: I definitely prefer them like this.
    Thank you for from Spain (a place where people really enjoy food…)

  104. Michelle says

    I just made this recipe last night and tested out my new OXO Spiralizer for the first time- this was SO DELICIOUS!! Thank you for creating recipes that are easy to follow, and reliably delicious. The sauce was so good!!!!

  105. Tara says

    Hi! I love your recipes so much- thank you!

    I made this for my kids, but the thought of them dealing with zucchini noodles with red sauce made me question how much carpet cleaner I had in the house. :) SO I just diced the zucchini and made a little bolognese “chili” – it was perfect! The kids loved it!

  106. Cory L. says

    I tried this and thought it was excellent. I skipped the sugar and the cheese. I also use the 365 (Whole Foods brand) organic marinara sauce.

  107. Jessica says

    Simple and really good! Perfect for week night meal. Made it with zucchini and was impressed with the final result! All my family liked it!

  108. Tali says

    I loved this so much! I served it with regular pasta, but it was my baby boys first bolognese, and he couldn’t have enough.
    I will be making this again and again and again.
    Yum!

  109. Minda says

    Made this tonight–added a can of mushrooms. I served it over spiralized zucchini and sweet potato noodles that I briefly sautéed in garlic EVOO. It was DELICIOUS!!!! I loved the meaty texture of the lentils and the mushrooms together. The seasonings were just right after I added Newmans Own Marinara sauce. I did add about half cup water to adjust the thickness of the sauce. The sweet potato noodles complemented the tang of the sauce. This will be a regular on dinner rotation. Thanks for the recipes.

  110. Carol says

    This was delicious! My meat-loving husband and son were highly skeptical but they loved it too. Adding this to the regular rotation for sure!

  111. Adriana says

    Just made this, delicious! My husband just gave me a spiralizer last week so I had a graet excuse to try this ? It is so good, I used less tomato sauce, around 500gr, didn’t have red lentils so I used plain ones and parmesan was dairy. Really good, easy, hearty. Thanks for such lovely recipe.

    • Support @ Minimalist Baker says

      Sorry about that Lisa! Did you check your spam filter and other folders to ensure the guide didn’t end up elsewhere?

        • Support @ Minimalist Baker says

          I sent you a copy of the guide to the e-mail address listed here, let us know if you haven’t received it or if there is another email I can send it to!

  112. Terra says

    Thanks for the great recipe! I used fresh tomatoes (because I am currently being buried by them) with a little tomato paste and water. It turned out wonderful!

  113. Sibongile Gwamanda says

    Hey there, I absolutely LOOOOVE your page, recipes and would just like to add that if you use a no-salt added organic marinara (Sprouts store brand/Muir Glen) the sodium content would come down considerably and make it more heart healthy. The sodium content on the Trader Joes is 18% while the two I mentioned are at 3%-5%. Have a happy and healthy week!

  114. Randie says

    Hello – the recipe sounds great! Just to be clear, it is titled “zucchini pasta with lentil bolognese (sauce).” However the recipe states “Pasta” and then lists all the ingredients for the sauce with the zucchini last. Shouldn’t it have read “bolognese sauce” with all ingredients except the zucchini?

  115. Spirited Morgan @ Spirited and Then Some says

    So glad to know someone is always behind on trends. My dad was texting before I was. For. Real. In other news, this recipe looks amazing! I bought a spiralizer about a month ago and haven’t used it yet. Now I must try! :)

  116. Ruby says

    I love your site! Have been using it and sharing your recipes with friends :) Making your lentil Bolognese tonight – as I have been vegetarian for over a year now, I need more lentil and chick pea ideas! Thank you – Also have been making your over night oats and chia puddings for my breakfasts the past week- so easy and delicious! :)

  117. Carol says

    I just made this delicious dish and boy was I happy. To be clear, I did not have lentils and forgot to saute the garlic, but it turned out fantastic. Instead of lentils which I love, I used red kidney beans. I chopped half of them and threw the rest whole in with the carrots and onions. Yes, I used onions instead of shallots. At the end, I added organic garlic powder to the sauce. Fantastic! At first, I thought the zucchini would be hard to chew since it was raw. Not the case. It was so enjoyable. I can’t wait to make this recipe again. Thank you!

  118. Natasha says

    I’ve been a bit dubious about trying zucchini noodles – this definitely makes me want to try this out! Looks delicious x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I believe that was from the tomato sauce I calculated it with. Of course, use a no sugar added sauce (or make your own) to reduce this!

  119. Kim says

    I have used the peeler made specifically to do veggie noodles they always turn out great but this method is tedious & takes a fair amount of time.
    I have a hand held spiral, but it doesn’t work well unless the size of the zuchini is exact.
    I’ve looked at the counter ones & review are so mixed & it seems like a pain to clean & store- like your thoughts/experience with yours.

    Everytime I make the noodles, we salt & leave in a strainer them rinse & squeeze out as much moisture as possible- the texture is very pasta like, and the sauce doesn’t get runny- which can be an issue if this step is skipped- in my experience

    • Marie says

      Kim, Great idea about prepping the zucchini noodles by salting and letting the zucchini drain a bit. I’ll try that for sure.

      On the countertop spiralizer, I do like mine. But since I bought it I find that I still mostly just use my handheld one. Not sure why, except that I get home from work late a lot so I’m rushing. They both work well.

  120. Marge Chapman says

    Looks wonderful. I’ve not done much cooking with lentils. I never know if they are to be added already cooked, or if they are to be added dry. Recipe says “rinsed and drained” but is that before or after cooking? I’m sure that’s obvious to everyone but me! ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry for the confusion! The lentils are uncooked when added to the sauce in this recipe. Hope that helps!

        • Support @ Minimalist Baker says

          Hi Jessica! How old are your lentils? rIf they’re more than a year or two old, they will often stay crunchy in the middle no matter how long you cook them! Hope this helps and better luck next time!

          • Jessica says

            Ahh that is probably it, I didn’t know those things had an expiration date lol thanks.

        • Georgie says

          Could also be the tomatoes – it’s something about the acidity. My lentils never seem to cook in tomato sauce. Try just adding the water first then add the sauce after five/ten minutes, once the lentils have started to go soft.

  121. Grace says

    Flare jeans are so in! I’ve been wearing them since always because I love them and they’re so flattering. (I detest skinny jeans and feel like the only person left who doesn’t wear them.) However last fall it was very obvious that flares were back on trend as well. :)

    Oh, and the recipe looks delicious!

    • Dawen says

      Skinny, tight pants of any kind just feel so uncomfortable – not to mention it seems like any skinny jeans I try on, if they fit my legs the waist is way too big, and if it has a chance to fit my waist properly I never get to know because I can’t get them up my calves!

      Talk about encouraging underweightness and eating disorders.

      Anyway, I was originally going to just comment with “it’s ALWAYS cool to wear flare jeans” because they’re my absolute favorite style (I wish I was around for the seventies) but I had to let you know that hey – NOT ALONE in hating skinny jeans. Or jeggings. Or most of the exercise pants…

  122. Nicholas Ng says

    This looks simple and nutritious! I would normally add a handful of tasted pine nuts for an added dimension. Will try it with lentils. :)

  123. Samantha says

    I totally rocked dark denim, flared jeans and a black crop top to a friend’s bachelorette party 2 months ago! Flare = very on trend / just do you girl….no one can fault you for that! :D

  124. Leah @ Grain Changer says

    I just got on the spiralizer train, too. Better late than never? ;) LOVE the use of lentils in a bolognese sauce. Genius!

  125. Kelli @hungry hobby says

    I love the use of lentils! I have such a hard time getting in enough beans I love kind of hiding them in things!

  126. Britt says

    Girl, I’m always behind on the trends too. Such a late-bloomer.

    And yes, flares are totally back! Hope you saved yours because I didn’t save any of mine.

    This dish looks awesome. Love the lentil bolognese. Yum!

  127. Tracy says

    This looks amazing! I’ve been loving your recipes this last year since I’ve become pescetarian. Just one question to tack onto the others- can you use interchange the lentils to other colors easily?

  128. PeteSuffolk says

    As I have an aversion to using processed factory made ingredients, I am guessing a home made tomato sauce would work just as well as the branded sauce you mention?
    I make my own tomato sauce for pasta. I believe that it works best if it is NOT started off by frying anything. So I use a tin of tomatoes, a clove or two of garlic via a garlic press, a large spoonful of sundried tomato paste, a veggie stock cube – all heated up in a saucepan, then a teaspoon of sugar to counteract the ‘tinniness’ of the tomatoes, and snip, or chop, a couple of spring onions into it (Are they scallions in your language?) salt and a load of black pepper to taste. Job’s a good ‘un, as we say here in Blighty! Contrary to most tomato sauce recipes, I say do not cook for too long or it loses its fruitiness. Just combine the ingredients and get them friendly together, then switch off and serve – preferrably on farfalle.

  129. Caitlin says

    I was pretty resistant of this trend, mainly because I really enjoy carbs. Also, another cool thing about spiralizing are the little zucchini penis’ you get when you’re done.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha. Never thought of it that way. I do think spiralizing is kind of “trendy” but I love that it’s a great way for people to get more vegetables into their diet!

  130. Cristina says

    Hi! This looks awesome, as always! Dumb question I always had about spiralize pasta: do you need to cook it? Does it make a big difference in taste and/or texture?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You don’t! Not a dumb question. I prefer my zucchini noodles raw (and carrot noodles boiled for 2-3 minutes). But you could easily sautée in a little olive oil and garlic for 2-3 minutes to add more flavor and soften a bit. Hope you give it a try!

    • Cory L. says

      I prefer to blanch my zucchini noodles. Put them in boiling water for 30-40 seconds, then drain. This still leaves them a little crunchy, but still seem like they belong.

  131. London || Gluten Free with L.B. says

    This bolognese looks so yummy and healthy!! Finding new ways to use lentils is so exciting :) I can’t wait to try this one out. Pinning for that busy weeknight!!