Step 1: Bring a large pot of salted water to a boil for the pasta. Cook high-protein pasta according to package directions until al dente (about 8-10 minutes). Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: While pasta cooks, prepare vegetables: dice onion, mince garlic, chop aubergine, courgette, bell peppers, leek, and celery. Crumble the tempeh.

Step 3: In a large skillet or pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic, crumbled tempeh, aubergine, courgette, bell peppers, leek, and celery. Sauté for 5 minutes until vegetables begin to soften.

Step 4: Stir in tomato paste, crushed tomatoes, drained canned lentils, vegetable broth, basil, oregano, salt, and black pepper. Bring to a simmer and cook for 2 minutes, allowing flavors to meld.

Step 5: Add the cooked pasta to the sauce. Toss to combine, adding a splash of reserved pasta water if needed to reach desired consistency. Serve immediately.