Start by rehydrating the dried mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 15-20 minutes until they become soft. Once rehydrated, drain and chop them into small pieces.

In a large pot, heat some oil over medium heat. Add the diced onion, carrot, and celery, and sauté until they become tender and slightly golden.

Add the chopped rehydrated mushrooms to the pot and cook for a few minutes to enhance their flavors.

Rinse the red lentils under cold water to remove any debris. Add them to the pot along with the miso paste. Stir well to combine.

Pour in the marinara sauce and add your preferred seasonings (garlic powder, dried herbs, red pepper flakes). Stir everything together and bring the sauce to a simmer.

Reduce the heat to low, cover the pot, and let the sauce cook for about 20-25 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally to prevent sticking.

While the sauce is simmering, cook the Gigli pasta according to the package instructions until al dente. Drain the cooked pasta and set it aside.

Once the lentil sauce is ready, taste and adjust the seasonings if needed. If the sauce is too thick, you can add a splash of water or vegetable broth to thin it out.

Serve the cooked Gigli pasta with a generous ladle of the red lentil sauce on top. Garnish with fresh herbs, such as parsley or basil, if desired.

Enjoy your vegan Gigli pasta with red lentil sauce! Feel free to customize the recipe by adding your favorite vegetables or herbs to make it your own.