Chop the onion and mushroom. Grate the zucchini and carrot.
Step 2
Melt the coconut oil in a large deep skillet. Cook the onion and garlic, then add the zucchini and carrot. Sprinkle with sea salt, then add the mushrooms. Cook everything until softened.
Step 3
Add the tomato paste, tomato sauce, red lentils and water. Stir to combine.
Step 4
Season with nutritional yeast, coconut sugar, Italian spices, chili flakes, and pepper. Mix to combine.
Step 5
Cook the spaghetti noodles until al-dente. Strain and then add to the sauce. Mix to combine.
Step 6
Scoop into serving bowls, sprinkle with fresh parsley and enjoy!