1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 5ml olive oil in a large skillet over medium heat. 3. Add 30g diced onion, 30g diced carrot, and 20g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 50g chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 6. Add 15g tomato paste and cook for 1 minute. 7. Add 100g crushed tomatoes, 60ml vegetable broth, 100g cooked lentils, 1g dried oregano, 1g dried basil, 1g salt, and 1g black pepper. 8. Simmer for 10-15 minutes, stirring occasionally. 9. Serve sauce over cooked spaghetti and top with 5g nutritional yeast (if using).