Description
Veggie Noodles with Lentil Walnut Mushroom Bolognese packed with lentil protein and sweetened with dates. Perfect for pasta night in!
Ingredients
- 1 15 oz jar whole tomatoes
- 1/4 tsp garlic powder
- 1–2 Medjool dates
- 2 TBSP raw walnuts
- 1/2 white onion, diced (optional))
- 1 tsp dried oregano
- 1 tsp dried basil
- 8 oz white mushrooms
- 1 can red lentils, drained and rinsed
- 2 cups Cece’s Veggie Co. Organic Zucchini Spirals
- 2 cup Cece’s Veggie Co. Organic Butternut Squash Spirals
- 2 cups Cece’s Veggie Co. Organic Yellow Squash Spirals
- vegetable broth or avocado oil (as needed for sautéing option)
For serving
- basil
- vegan parmesan
Instructions
- Add all of ingredients for the sauce to the blender (tomatoes, garlic powder, dried basil, dried oregano, dates, walnuts, and white onion) except the lentils and white mushrooms.
- Blend everything until it’s smooth, then transfer to a large saucepan and add lentils and mushrooms.
- Heat for 8-10 minutes on medium heat, until the mushrooms are fork tender.
- Sauté the noodles in veggie broth or avocado oil for 3-5 minutes until they’re tender or alternatively, serve the veggie noodles raw.
- Top the cooked or raw noodles with Sweet Lentil Walnut Mushroom Bolognese and optional basil and vegan parmesan.
- Store the leftover sauce in an airtight container in the refrigerator for up to one week. Veggie noodles will keep for 1-2 days, though best when fresh.
Notes
Recipe adapted from This Rawsome Vegan Life
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free