This wonderful recipe makes a large amount and but not to worry it freezes beautifully.
1 cup lentils, rinsed and drained
3 cups water
1 Tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp hot chili flakes
4 cups mushrooms, chopped
1 can (19 oz/540 mL) tomatoes with garlic and olive oil (UNDRAIDED)
1 cup Daiya mozzarella cheese
1/2 tsp basil
1 pkg (454 g) gluten-free penne pasta (4 cups dry)
Add lentils and water to a medium size pot. Bring to a boil. Reduce to a simmer and cook until tender about 20 to 25 minutes. In the meantime get get your other recipe ingredients together. Once cooked and drained, set aside.
Heat oil, over medium heat in large non-stick skillet. Add garlic, Italian seasoning and chili flakes: cook for 1 minute. Add mushrooms and cook for 5 minutes. Stir in cooked lentils and tomatoes; cook, stirring, for 3 minutes. Stir in vegan cheese and basil: simmer for 5 minutes.
Cook pasta for about 8 minutes or until tender but firm in a pot of boiling salted water. Drain well and return to pot. Add sauce and stir to coat well. Or you can just pour pasta in individual bowls then add some of the sauce to them. I prefer it this way because I like to store the left over pasta and sauce separately. Serves 6