Red Lentil Pasta with Sun-Dried Tomato, Spinach and Chilli
Makes 1 serving

INGREDIENTS
75 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
30 g Sun-dried tomatoes in oil, drained (Drained of their oil, which is counted separately as the olive oil below. Undrained they carry roughly double the fat.)
80 g Spinach
2 cloves, about 6 g Garlic
5 g Olive oil
1 tbsp (5 g) Nutritional yeast
A good pinch Chilli flakes
A squeeze Lemon juice

METHOD
1. Cook the pasta in salted water for a minute under the packet time and keep a cup of the water when you drain it.
2. While it cooks, warm the oil with the sliced garlic and chilli flakes over a low heat for two minutes until the garlic is pale gold, then add the chopped sun-dried tomatoes.
3. Add the spinach with a splash of the pasta water and let it collapse, about a minute.
4. Toss the pasta through with a little more of the water to make it glossy, then the nutritional yeast and lemon off the heat.

Check ingredient packaging for allergen information.

RECIPE NOTES
The protein is all from the pasta, which is made only of lentil flour. Ordinary pasta at the same dry weight would leave the dish at about 14 g of protein.
Nutritional yeast tastes like a mild parmesan and is what keeps this plant-based. Actual parmesan, 15 g, is about 60 kcal and works if that is not a concern.

Full recipe: https://www.getfuel8.com/recipes/lentil-pasta-sun-dried-tomato-spinach
