Red Lentil Mushroom Ragu

Ingredients

• 1 onion, diced
• 2 stalks celery, diced
• 3 carrots, diced
• 12 oz mushrooms, chopped
• 4 cloves garlic, minced
• 1 1/2 cups dried red lentils picked over & rinsed
• 2 15 oz low sodium diced tomatoes canned
• 2 cups low-sodium vegetable broth
• 3 tablespoons no-salt-added tomato sauce
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon red pepper flakes
• 12 oz rotini pasta, cooked al dente
• 1/2 cup reserved starchy pasta water