Cook the Pasta Lensi Red Lentil Fusilli in salted water for 6-8 minutes as indicated on package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.
While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.
Add salt and oregano to season the onions and cook for about 30-60 seconds. Pour in tomato paste and ½ cup of water from the boiling the pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.
Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.
Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!