Warm an extra large, deep skillet (like a cast iron pan) over high heat. You can also fill a large soup pot with water and bring pasta water to a boil.
Add in the oil, garlic and onion. Stir for a minute until onions are tender. Add in the carrots, sugar and Italian seasoning blend and stir. Turn heat to medium and cook for one to two minutes to soften carrots a bit.
Add in the frozen veggies, crushed tomatoes, red pepper flakes, nutritional yeast and sea salt. Bring to a brisk simmer, while stirring. Add in the lentils and turn heat to low.
Simmer the sauce on low for 5-10 minutes. Just enough time to reduce and thicken the sauce, soften the carrots and warm everything together. Do a taste test and add in more spices, nooch and salt if desired.
At some point along the way, as your water boil, you can drop the pasta and boil according to package. Drain when done cooking.
When sauce is warm and thickened, toss with your sauce and serve warm. Fresh basil is a lovely garnish. Store leftovers, covered in the fridge for up to four days.