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In a pan, heat olive oil on medium heat. Add onion, garlic, carrot, thyme and rosemary. Sauté for 3 to 4 minutes or until tender.
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Place eggplant, button mushrooms and zucchini into the pan and cook for a further 5 minutes or until the eggplant is soft.
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Deglaze pan with porcini hydrating liquid. Reduce by half.
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Chop porcini roughly and add to the pan. Cook for 2 minutes.
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Pour in tomatoes and lentils. Bring to the boil and reduce to a simmer.
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Cook for 15 minutes until the sauce is thick and rich.
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In a pot of boiling salted water, cook pasta as per packet directions. Stain and add to sauce.
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Fold in vegan cheese to pasta and add salt and pepper to taste.
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Serve and enjoy with family and friends!
