Mushroom Lentil Ragu Pasta - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil
• 1 large yellow onion, chopped
• 1 tsp (5 mL) salt, divided
• 3 medium carrots, finely chopped
• 1/2 lb (225 g) roughly chopped crimini mushrooms (about 4 cups/1 L)
• 2 chopped celery stalks
• 4 garlic cloves, minced
• 1/4 cup (60 mL) no-salt-added tomato paste
• 1 Tbsp (15 mL) Italian seasoning
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/2 tsp (2 mL) black pepper
• 1 cup (250 mL) red wine
• 1 1/4 cups (310 mL) brown or green lentils, rinsed and picked over
• 2 1/2 cups (625 mL) canned crushed tomatoes
• 1 1/2 cups (350 mL) low-sodium vegetable broth
• 1/2 cup (125 mL) chopped oil-packed sun-dried tomatoes
• 2 Tbsp (30 mL) red wine vinegar
• 1 lb (450 g) whole grain penne or rotini pasta
• 3/4 cup (180 mL) raw cashews
• 1/2 cup (125 mL) hemp hearts
• 1/4 cup (60 mL) nutritional yeast
• 1/2 tsp (2 mL) garlic powder
• 1 cup (250 mL) chopped parsley