Zucchini spaghetti with vegan Bolognese

Try zucchini noodles instead of regular pasta. Tastes even better, looks great and is definitely healthier! With the right sauce, you’ll knock everyone’s socks off! Here’s a new recipe to serve to your family and friends! The zucchini spaghetti was prepared with the Borner Multi Peeler , it is a real all-rounder in the kitchen.

Ingredients Zucchini spaghetti with vegan Bolognese:
2 large zucchini
1 lemon
sea-salt
pepper
100 grams of onions
1 clove of garlic
150 grams of lentils
1 tablespoon coconut oil (or other vegetable oil)
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 sprig of rosemary
1 jar of mashed or chopped tomatoes
45 g pumpkin seeds
1 tablespoon sweet paprika powder
½ teaspoon smoked paprika powder
1 teaspoon cumin
Fresh basil
Cherry tomatoes for decoration

Preparation:
Wash the courgettes, cut off the ends and use the Multi Peeler to peel the courgettes into spaghetti.
Toss zucchini spaghetti with 2 tablespoons lemon juice and a pinch of sea salt and set aside until water is released.

Peel, grate and finely chop the onions and garlic. Rinse the lentils under cold water. Heat 1 tablespoon coconut oil in a deep pan, add diced onion and garlic, then add lentils and tomato paste. Then pour everything with 300 ml water and add balsamic vinegar. Add a sprig of rosemary and a bay leaf and fry the lentils, removing the rosemary and bay leaf before serving.

After 8-10 minutes of cooking, add another 200 ml of water and mix in the chopped tomatoes and pumpkin seeds. Add dry spices.
After 25 minutes of the total cooking time, the lentils are done. Add freshly chopped basil and stir until combined. The Bolognese sauce is now ready.
Drain the water from the zucchini, arrange on a plate and pour over the Bolognese sauce. Garnish with cherry tomatoes, fresh basil leaves and pumpkin seeds.