Vegetarian Pasta Bake

1 Can Chickpeas
1 Can Lentils
1 Can Chopped Tomatoes (chilli & herb)
1/2C Water
1/2 Onion - Diced
1t Brown Sugar
1T Soy Sauce

5 White Button Mushrooms
1 Can Diced Tomatoes (Chilli & Herb)
1 Jar of Pasta Sauce (tomato and mozarella)
500g Dry Pasta
Grated Cheese

1. Add the chickpeas, lentils, chopped tomatoes, onion, water, brown sugar and soy sauce to a slow cooker and cook on low for 4 hours
2. Whizz the lentil mix in a food processor until it turns into a paste
3. Slice the mushrooms and brown in a frying pan in a little bit of oil, add half the lentil paste to the frying pan and heat through (freeze the other half)
4. Cook the pasta according to packet directions
5. Add the tinned tomatoes and the jar of pasta sauce to the frying pan, heat through and add some water if you would like the sauce a bit thinner
6. Drain the pasta and combine with the sauce mixture, pour into an oven proof dish and top with grated cheese
7. Bake in the oven at 180 until cheese is golden brown on top (15-20 mins)
8. Serve with fresh vegetables or a salad