Place a large ceramic non-stick pot on medium heat. Add the onion, celery, and mushrooms. Cook for 5-8 minutes, until the onions and mushrooms are soft and browned. Add water if needed to prevent sticking. Add the carrot and garlic to the pot and continue cooking for another 2-3 minutes.
Add the walnuts, lentils, healing broth, diced tomatoes, tomato paste, garlic powder, dried basil, and dried oregano to the pot. Bring to a simmer and cook on a low heat for 30-40 minutes, until the lentils are soft and the sauce is thick.
While the sauce is simmering, cook the pasta according to package instructions.
Season the sauce to taste with sea salt (if using). Add the pasta to the sauce and stir until evenly mixed.
Serve immediately with fresh basil nut parmesan on top (if using).