Zucchini ‘pasta’ with lentil bolognese

Jul 26, 2021
This zucchini 'pasta' with lentil bolognese is a delicious meat-free meal. Source: Getty Images

I might not be ‘on trend’ with a lot of things, but I’m not so far behind the times that I’m not aware vegetable noodles are ‘a thing’. However, I happened to get my hands on a shiny new White Magic Masha and Spiraliser recently and I went nuts making vegetable noodles.

I’ve had a spiraliser collecting dust in my kitchen drawer since about 2013. Either it was a dud or I just didn’t know what I was doing, but it never made the ‘perfect noodles’ its packaging proclaimed it would. I happen to like appliances that will make my life in the kitchen more efficient, and given that I didn’t need another university degree to operate the White Magic Spiraliser, making vegetable noodles could not have been easier. (If you’d like to know more about my thoughts on the spiraliser appliance, leave me a comment below.)

With so many noodles there were a few recipes coming to mind, but none simpler than this flavourful, hearty, protein- and fibre-rich lentil bolognese with zucchini ‘pasta’ noodles! You’ll have a delicious dinner on the table in roughly 30 minutes. It goes without saying that because this dish is meat-free, it’s great for vegetarians, vegans, and those looking for gluten-free, dairy-free and refined-sugar-free meals.

Serves 4


  • 1 1/2 tbsp olive oil
  • 1 1/2 onions, minced or diced
  • 5 garlic cloves, minced
  • 2-4 medium carrots, finely shredded
  • Pinch of salt
  • 1 litre marinara sauce, (you can use a pre-packaged bottle of tomato-based pasta sauce if you like, we won’t judge)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp coconut sugar
  • 3/4 cup water
  • 1 cup dry red lentils, rinsed and drained
  • 3 medium zucchini, rinsed and both ends sliced off


  1. Heat a large rimmed frying pan over medium heat. Once hot, add oil, onion and garlic. Sauté for 2-3 minutes, stirring frequently, until onions are slightly softened and fragrant. Turn down heat if browning.
  2. Add carrots and pinch of salt and continue to stir. Cook for a further 3-4 minutes, then add marinara sauce and stir to coat.
  3. Add basil, oregano, coconut sugar, water and lentils. Increase heat slightly and bring mixture to a simmer. Reduce heat to low/medium-low and cover. Continue cooking until lentils are tender — stirring occasionally — approximately 20 minutes. Add water if mixture gets too thick and starts to stick.
  4. When lentils are cooked, taste and adjust seasoning to suit.
  5. Then, spiralise zucchini into noodles. If you don’t have a spiraliser, you can use a mandolin or vegetable peeler.
  6. Serve the sauce over zucchini noodles.

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