The finished recipe. Red Lentil Pasta with Roasted Tomatoes and FetaIngredients 1 to 6. 75 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.). 200 g Cherry tomatoes. 40 g Feta. 60 g Spinach. 8 g Olive oil. 2 cloves, about 6 g GarlicIngredients 7 to 8. A pinch Chilli flakes. A handful, torn Fresh basilStep 1. Put the tomatoes, whole garlic cloves, oil, chilli flakes and salt on a small tray and roast at 220°C for 20 minutes until the skins split and the juices run.Step 2. Cook the pasta in salted water for a minute less than the packet says. Lentil pasta goes from firm to soft quickly, so taste it from eight minutes.Step 3. Drain, keeping a cup of the water. Squash the roasted garlic into the tomatoes, tip in the pasta and spinach and toss until the leaves wilt, loosening with pasta water.Step 4. Crumble the feta over with the basil.
Fuel8
