Vegan pasta bake

Instructions

1. Step 1

   Heat a large non-stick frying pan until hot and add 1 tbsp olive oil. Fry the mushrooms and a pinch of salt until they start to soften and release liquid. Keep frying until all the moisture has disappeared and the mushrooms have turned dark golden brown (this will ensure you get maximum flavour in the finished sauce). Scoop out the mushrooms.

2. Step 2

   Add the onions, garlic, carrots and celery to the same pan with another tbsp of olive oil, and stir well. Cover with a lid and cook for 10 mins, stirring occasionally, until the veg has softened. Add most of the rosemary (keep ½ tsp for the top), the celery salt, paprika, star anise and tomato purée. Stir the mushrooms back in along with the lentils.

3. Step 3

   Cook for a minute then tip in the peppers, tomatoes and passata, and bring to a simmer. Cook for 20 mins until the sauce has thickened, then stir through the basil. While the sauce is simmering, cook the pasta in boiling salted water until just tender (it will cook further in the sauce). Drain and rinse under cold water, then drain again. Stir into the sauce and tip into a baking dish.

4. Step 4

   Heat the oven to 200C/180C fan/gas 6. Scatter over the cheese and reserved rosemary, then bake for 20 mins until the cheese has melted and the sauce is bubbling. Serve with salad.