Pasta with Lentils and Mushrooms

Serves 4

Ingredients:

1/4 c. olive oil

1 medium onion, finely chopped

8 oz. crimini mushrooms, stems trimmed, chopped into 3/4" pieces

1 t. kosher salt, plus more

2 garlic cloves, coarsely chopped

1 c. brown lentils, rinsed

1/4 c. tomato paste

1/2 t. crushed red pepper flakes

10 oz. orecchiette on conchiglie

1 1/2 oz. plant-based shredded Parmesan, plus more for serving

3 T. plant-based butter (such as Earth Balance), cut into pieces

1/2 c. coarsely chopped parsley, plus more for serving

Directions:

1. Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and mushrooms and cook, stirring occasionally, until mushrooms are deeply browned and starting to stick to bottom of pot, 12-14 min. Season lightly with salt.

2. Add garlic, lentils, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste darkens slightly and lentils are coated, about 2 min. Add 7 c. water and bring to a boil. Reduce heat and simmer gently until lentils are tender, about 12-14 min.

3. Add pasta and 1 t. salt to pot. Increase heat and bring to a boil. Reduce heat and simmer gently, stirring often, especially as liquid starts to reduce toward the end, and adding hot water 1/2 c. at a time as needed if liquid is reducing too quickly, until pasta is cooked through and liquid is reduced, 10-14 min.

4. Remove pot from heat and stir in Parmesan, butter, and 1/2 c. parsley. Taste and season with salt, if needed.

5. Divide among bowls and top with more Parmesan and parsley.