Heat a Dutch oven or high sided skillet over medium heat. Once hot, drizzle in olive oil. Add diced onion and saute until golden to golden brown, stirring occasionally.
Add garlic, tomato paste, oregano and thyme. Saute another 1-2 minutes, stirring frequently to prevent burning.
Pour in 2-3 tablespoons red wine to deglaze the pan. Stir to remove any stuck on bits.
Add remaining ingredients: dry red lentils, nutritional yeast, tomato sauce, diced tomatoes with juices, vegetable broth and basil.
Bring to a simmer, then cover and simmer over medium-low until lentils are cooked through, about 10-15 minutes. Stir about halfway through and add extra broth if needed.
Serve lentils with the cooked pasta. Top with red pepper flakes, fresh basil and salt to taste.
Video
Notes
Herbs: One tablespoon of fresh chopped oregano or thyme can be used in place of dry. One teaspoon dry basil can be used in place of fresh (add with the other herbs).
Red wine: Choose a wine you enjoy. An equal amount of vegetable broth can be used instead. Add 1 tablespoon of good balsamic vinegar with the broth for a similar flavor.
Leftovers and reheating: Store sauce and pasta separately. Toss pasta with olive oil to keep it from sticking to itself. Keep refrigerated for 3-4 days for best quality. Reheat leftovers in the microwave or on the stove-top over medium low.
Check out my YouTube video for Red Lentil Pasta if you prefer step-by-step video instructions.