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Vegetarian Mushroom Tomato Sauce over Crisp Zucchini Noodles.

  • 0.45 kg
    cremini mushrooms
  • 2 (398 ml) cans
    diced tomatoes
  • 1 small pkg
    fresh basil
  • 4 cloves
    garlic
  • 113 g
    Parmesan cheese
  • 8 tbsp
    tomato paste
  • 1 medium
    yellow onion
  • 4 medium
    zucchini squash
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    red lentils
  •  
    salt
  •  
    thyme
  • 1
    Rinse lentils under cold water and transfer to a medium saucepan. Add water and salt; bring to a boil, then reduce the heat to a simmer, cover with a lid, and cook until the lentils are tender, 15-20 minutes.
    1 cup red lentils
    2 cup water
    1 tsp salt
  • 2
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 3
    Preheat a large skillet over medium-high heat. Add oil to the skillet and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 4
    Add onions and garlic; sauté, until onions are translucent, about 5 minutes.
  • 5
    Meanwhile, wash, dry, and slice the mushrooms.
    0.45 kg cremini mushrooms
  • 6
    Add mushrooms, more oil, and salt to the skillet and cook, stirring occasionally, for 5-10 minutes, until the liquid released by the mushrooms has mostly cooked off.
    2 tbsp extra virgin olive oil
    1 tsp salt
  • 7
    Add tomatoes and their juices, tomato paste, oregano, and thyme; stir to combine. Reduce heat to medium and simmer, stirring occasionally, for 3-5 minutes.
    2 (398 ml) cans diced tomatoes
    8 tbsp tomato paste
    2 tsp oregano
    1 tsp thyme
  • 8
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    1 small pkg fresh basil
  • 9
    Stir the lentils and basil into the sauce and continue to simmer.
  • 10
    Wash zucchini, trim ends, and use a julienne (or regular) peeler to make noodles. Use paper towel or a clean dish cloth to squeeze excess moisture out of the zucchini noodles.
    4 medium zucchini squash
  • 11
    Finely grate Parmesan.
    113 g Parmesan cheese
  • 12
    To serve, divide noodles between plates; top with the hot sauce to warm the noodles. Sprinkle with cheese and enjoy!