Zucchini Linguine with Mushroom-Lentil Bolognese

by VSLW Member


Serves: 4 Nutrition facts: 200 calories 20 grams fat


Bolognese Sauce

  • 3⁄4 cup dried black lentils
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 3 tbsp salt-free tomato paste
  • 1 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 1⁄2 tsp dried oregano
  • 2 tsp dried basil
  • 1⁄4 tsp red pepper flakes (optional)
  • 1 – 28 oz can crushed tomatoes
  • 1 tsp balsamic vinegar
  • 4 to 6 zucchini, trimmed and spiralized or cut into long thin strips to resemble noodles

Nut Parmesan

  • 1⁄2 cup raw almonds, Brazil nuts, or cashews
  • 1⁄2 cup nutritional yeast
  • 1⁄2 tsp salt
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp onion powder


For the Bolognese Sauce:

  1. Use cooked lentils after cooking in a pressure cooker or pot
  2. Heat ¼ cup of water in skillet or saucepan over medium heat
  3. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes
  4. Add mushrooms and cook for 3 min. longer and then stir in tomato paste, miso, nutritional yeast, oregano, basil and red pepper flakes (if using)
  5. Add tomatoes, cook lentils and simmer, stirring frequently, about 15 min. or until sauce has thickened and flavors have blended
  6. Stir in vinegar and taste and adjust the seasonings, if needed
  7. Keep warm over low heat

For the Zucchini:

  1. Cook zucchini in noodles in a large pot of boiling water for 3-5 minutes
  2. Drain and set aside

    To serve: Divide zucchini between bowls, top with sauce. Sprinkle parmesan on top and serve hot

For the Parmesan: Combine ingredients in food processor and process until finely ground 



Recipe adapted from the "How Not to Die" Cookbook

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