Rigatoni with Fennel, Lentils + Mushrooms - Laura's Vegan Table

Ingredients

• 2 tablespoons olive oil
• 1 bulb fennel, diced
• 6 cloves garlic, minced
• 8 ounces of mushrooms, diced
• 1 cup cooked lentils
• 1/2 teaspoon crushed or finely chopped fennel seeds
• salt and pepper
• 1 cup dry white wine
• 1 cup vegan milk
• 1 lb package rigatoni pasta
• 1/3 cup chopped parsley or arugula
• 1/3 - 1/2 cup vegan parmesan