Vegan Bolognese

Chop mushrooms, carrots, celery, onion and garlic all into small cubes
Heat 1 tablespoon olive oil in a large pan or pot and add mushrooms. Saute over a high heat and once browned, season with salt and pepper and remove mushrooms from the pan
In the same pan, add another tablespoon of olive oil, onions, celery and carrots.
Season with salt and pepper and sauté for 5 minutes until the onions are translucent
Add the garlic along with turmeric powder and sauté for a few minutes. Then add the tomato paste and make sure to fry this down for a few minutes with the vegetables. Add the passata and water, season with salt and pepper
Add mushrooms then season with nutmeg and oregano and allow the sauce to simmer for 45 minutes on a low- medium heat so the flavours develop
Then add and stir in the cooked lentils. If the sauce is too thick, you can add more water if necessary. Allow to cook for 15 minutes
At the same time add pasta to a pot of salted boiling water and cook pasta until al dente.
Add pasta with the bolognese sauce with some pasta water. Mix together for a couple of minutes on low heat.
Serve with a sprinkle of fresh parsley and some chilli flakes and enjoy!