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INGREDIENTS

• 18oz (500g) Penne
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Olive Oil
• 18oz (500g) Button Mushrooms (Sliced)
• 1 Tbsp Soy Sauce
• 1/2 cup (130g) Tomato Paste
• 1 15oz (425g) Can Lentils
• 2 Cans (15oz/425g each) Chopped Tomato
• 1-2 Tbsp Brown Sugar
• Salt and Pepper (to taste)
• 1 cup (150g) Raw Cashews
• 1/2 Lemon (Squeezed)
• 1/2 cup (120ml) Water
• 1/2 tsp Salt
• 3 Tbsp Vegan Butter
• 2 Tbsp All Purpose Flour
• 1 14oz (400ml) Can Coconut Milk
• 1/3 cup (80ml) Vegetable Stock/Broth
• 1 tsp Black Pepper
• 1 tsp Dijon Mustard
• 1/4 cup Nutritional Yeast
• Sea Salt (to taste)