Slice the mushrooms, dice the onion, and mince the garlic.

In a skillet, sauté the onions and garlic until translucent, then add the mushrooms and cook until browned.

Add the rinsed lentils and vegetable broth to the skillet, bring to a boil, then reduce heat and simmer until lentils are tender.

Stir in the coconut milk, soy sauce, Dijon mustard, and paprika, and cook for a few more minutes.

Meanwhile, cook the pasta according to package instructions.

Drain the pasta and combine with the lentil mushroom sauce. Serve hot.