Vegan Ragu Pasta Bake – Christine Bailey

Ingredients

• 1tbsp olive oil
• 2 carrots, diced
• 1 red onion, chopped
• 100g button mushrooms, chopped
• 1tsp garlic chopped
• 1tsp smoked paprika
• 1/2 tsp cinnamon
• pinch of chili flakes
• 1/2 tsp onion salt
• 1/2 tsp black pepper
• 100ml vegetable stock
• 2tbsp tomato puree or tomato ketchup
• 2tbsp tamari soy sauce
• 2tbsp nutritional yeast flakes
• 1 x 400g can of chopped tomatoes
• 1 x 400g puy or green lentils
• 300g gluten free macaroni pasta
• 60ml coconut milk, optional
• 1tbsp cornflour, optional
• 2tbsp cornflour
• 3tbsp nutritional yeast flakes
• 700ml coconut milk
• 200g grated dairy free cheddar cheese – I used violife
• 1/2 tsp Dijon mustard
• Salt and pepper to taste