Heat the olive oil in a large frypan over a medium heat. Add the diced red onion and garlic, and saute for 1-2 minutes. Add the coconut sugar and balsamic, and cook for another 1-2 minutes, until soft and caramelised.
Add the grated carrot and chopped capsicum and cook for 2-3 minutes.
Add the mushrooms, chopped cherry tomatoes, artichoke hearts and olives and cook for another minute or two. Then add in the pasta sauce and red wine and cook over a medium heat for 10-15 minutes while the pasta cooks.
While the sauce is cooking, cook the lentil pasta as per the instructions on the box.
Just before serving, add the torn basil leaves to the tomato mixture and season with salt and pepper (to taste).
Drain the pasta, stir through the sauce and serve topped with fetta, pine nuts, fresh basil and/or diced avocado.