Vegan Spaghetti Bolognese with Zucchini Pasta

This delicious vegan Bolognese is sure to please. Low-fat, low- carb, full of nutrients and so good for you that you can have seconds! Pasta has never looked so good.

1 x red onion
1 x clove of garlic
1 x tin of organic lentils (you can use dried, just make sure you soak them overnight before hand)
2 x handfuls of mushrooms
1 x carrot
1.5  x tin of organic tomatoes
4 or 5  x zucchini
1 x bunch fresh basil
dried Italian spices
salt
pepper
olive oil

Chop onion and garlic finely, then sauté in pan with a little olive oil for 2-3 minutes. Quarter the mushrooms, then add them to the pan & stir. When the mushrooms start to brown, grate the carrot & add, then add the tomatoes and a sprinkle of dried Italian spices. Let simmer for 5 minutes.  Drain the lentils and stir them through the pan. Season with a little salt & pepper to taste. Let simmer for another 10 minutes until the sauce has not too much liquid so that it is able to hold its shape. Meanwhile, using a vegetable peeler, peel the zucchini into fine strips. Slice the zucchini strips finely lengthways into noodles. Transfer the sauce to a big bowl, and stir through a big handful of fresh basil leaves just prior to taking off the heat. In the same pan, add a little olive oil and all the zucchini noodles. Toss with tongs until the noddles are heated through. Serve a big dollop of the sauce on a bed of the noodles, with a few fresh basil leaves; sprinkle a little cheese on top if you wish. Enjoy!

 xx Fox&Bear