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!