Vegetarian Pasta Bolognese w/ Roasted Wild Mushrooms, French Lentils, and Feta (for 1)

For Jay’s Vegetarian Bolognese Pasta, we saute a plethora of vegetables: onions, carrots, celery, zucchini, wild mushrooms, and minced garlic. The vegetable sofritto slowly cooks, then we add a red wine reduction, followed by milk (cooked some more) then roasted eggplant, lentils, Italian seasonings, and San Marzano plum tomatoes. The meatless bolognese slowly simmers, reducing as the flavors intensify. The pasta (linguini) is tossed, sauced, and topped with crumbled feta. #OutrageousVegetarian.