INGREDIENTS
1/3 cup
Basil, fresh leaves
1 cup
Brown or green lentils
1 cup
Button mushrooms
2
Carrots, medium-sized
1
Celery, large rib
3 cloves
Garlic
2 tsp
Oregano
1 tbsp
Rosemary, fresh
2 tsp
Thyme, fresh leaves
1 28 ounce can
Tomatoes
1 cup
Yellow or white onion
3 tbsp
Tomato paste
12 oz
Penne or rigatoni pasta
1/4 cup
Nutritional yeast
1 pinch
Red pepper flakes
1 tsp
Salt
2 1/3 tbsp
Olive oil
1 cup
Cashews, raw
1/2 cup
Red wine
3/4 cup
Water