Vegan Lentil Bolognese with Cashew Parmesan

Ingredients

• For the vegan lentil bolognese:
• 2 tablespoons olive oil, divided
• 1 cup yellow or white onion, chopped
• 1 large rib celery, chopped
• 2 medium-sized carrots, chopped
• 1 cup button mushrooms, cleaned and sliced
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 28-ounce can diced or crushed tomatoes
• 3 tablespoons tomato paste
• 1/2 cup red wine
• 3/4 cup water
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 2 teaspoons oregano, or 1 teaspoon dried oregano
• 1 pinch red pepper flakes
• 1/4 teaspoon salt, or to taste
• 1/3 cup fresh basil leaves, chopped
• 12 ounces penne or rigatoni pasta (or linguine, if you prefer)
• For the cashew Parmesan:
• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 3/4 teaspoon salt
• 1 teaspoon olive oil

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