Vegan Lentil Bolognese with Cashew Parmesan

Directions

1. For the vegan lentil bolognese:
2. Heat 1 1/2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 8 minutes, or until the onions are clear and all of the vegetables are soft.
3. Add the mushrooms and garlic. Cook for 4 to 5 minutes, or until the mushrooms are soft and have released some liquid and the garlic is fragrant.
4. Add the lentils, tomatoes, tomato paste, red wine, water, rosemary, thyme, and oregano to the pot, along with a dash of red pepper flakes and the salt. Stir the mixture well, and bring it to a boil. Reduce it to a simmer and cover. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are cooked through but not mushy. If the mixture becomes overly thick (if it's tough to stir and no liquid is visible at the bottom), add some water by the 1/4 cup. When the sauce is finished, stir in the fresh basil.
5. When the sauce is fifteen minutes from being done, heat a large pot of salted water to boil. Add the pasta and cook according to package instructions. Drain the pasta and toss it with the remaining 1/2 tablespoon olive oil.
6. Divide the pasta into six serving bowls and top with the bolognese sauce. Serve with an extra sprinkle of basil and cashew Parmesan (see below), if desired.

1. For the cashew Parmesan:
2. Add all the ingredients to a food processor fitted with the S blade. Pulse repeatedly, until the cashews are broken down, and then process the mixture until it's taken on a crumbly texture (similar to the size of grated parmesan). Serve with any pasta dish.
3. Stored in the refrigerator in an airtight container, the cashew Parmesan will keep for 2 weeks.