Zucchini Spaghetti with Lentil Marinara and Cashew Parmesan

- 1 tablespoon olive oil  

- 4 zucchini, spiralized  

- 1 cup cooked lentils 

- 1 tablespoon fresh julienne basil (for garnish) 

For the Marinara: 

- 1 tablespoon olive oil 

- 1/2 tablespoon minced garlic  

- 1 28oz can diced tomatoes (purée if you'd like a smooth sauce) 

- 1/2 tablespoon dried basil 

- 1/2 tablespoon dried oregano 

For the Cashew Parmesan: 

- 1 cup roasted & salted cashews (do not use raw) 

- 1/4 cup nutritional yeast 

- 1/4 teaspoon garlic powder 

- salt  

1. To make the sauce: heat olive oil in a large skillet (do not use a pot). Add the garlic and cook for about 1 minute. Add the white wine and cook on high heat until most of the liquid has evaporated, about 4 minutes. Stir in the tomatoes, basil, oregano, salt, pepper. Cover and simmer on low heat for 15-20 minutes. 

2. To make the Cashew Parmesan: while the sauce is simmering, add all ingredients to a food processor and blend until mostly smooth with some small cashew pieces remaining. 

3. Heat olive oil in a skillet, add zucchini and cook for about 3 minutes. Add the lentils and desired amount of sauce and cook another 3 minutes. Garnish with fresh basil and Cashew Parmesan.