Vegan Lentil Bolognese with Cashew Parmesan

Name: Vegan Lentil Bolognese with Cashew Parmesan
Ingredients: 2 tablespoons olive oil, divided; 1 cup yellow or white onion, chopped; 1 large rib celery, chopped; 2 medium-sized carrots, chopped; 1 cup button mushrooms, cleaned and sliced; 3 cloves garlic, minced; 1 cup brown or green lentils, rinsed; One 28-ounce can diced or crushed tomatoes; 3 tablespoons tomato paste; 1/2 cup red wine; 3/4 cup water; 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; 2 teaspoons oregano, or 1 teaspoon dried oregano; Dash red pepper flakes; 1/4 teaspoon salt, or to taste; 1/3 cup fresh basil leaves, chopped; 12 ounces penne or rigatoni pasta (or linguine, if you prefer)