Lentil and Mushroom Bolognese

Heat the oil in a large pot over medium. Cook the onion and carrot until soft.

Turn the heat to high and add the mushrooms. Cook until their liquid is gone and they're browning.

Stir in the garlic and seasoning for a minute, then add the lentils, tomatoes, soy sauce and salt.

Simmer low, partly covered, stirring now and then.

While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Scoop out some pasta water, then drain.

Toss with cooked pasta and a splash of pasta water. Finish with nutritional yeast.