WALNUT AND LENTIL VEGAN BOLOGNESE

Ingredients

2 tbsp Olive oil, 1 cup Grated carrots, 1 cup Celery, minced, 1 cup Onions, finely minced, 1 cup Walnuts, finely chopped, 1 cup, Dried lentils, 1 (24) oz jar Marinara, 1/2 cup oat milk, 2 tbsp nutritional yeast, Salt and pepper to taste, 1/4 tsp red pepper flakes, 1 lb Banza angel hair pasta

Directions

In a large saucepan heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes. Add the walnuts and lentils along with the salt, nutritional yeast, milk and jar of marinara. Stir to combine. Stir occasionally, until sauce thickens. Remove from heat, and serve over pasta.