You can of course also use lean minced meat for a non-vegetarian version.
Sauté the chopped onion, garlic, carrots and celery in the oil.
Add vegetable stock, strained tomatoes, mushrooms lentils and spices (including sugar), tomato paste and crème fraîche and simmer.
Preheat the oven to 180°C.
Cook the pasta a little shorter than indicated on the package.
Add the peas to the sauce.
Mix the pasta and sauce together and place in a baking dish. Sprinkle with cheese and bake for 20 minutes.
Serve with green salad.