Lentil pasta with tomato-basil sauce + cottage cheese toppin

• servings: 2
• active time: 10 min
• total time: 30 min

Ingredients

150g red or green lentil pasta (or chickpea pasta — both are high protein + gluten-free)

Salt for boiling water

1 tsp olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 can (400g) crushed tomatoes or passata

1 tbsp tomato paste

½ tsp dried oregano

½ tsp chilli flakes (optional)

Handful of fresh basil, chopped (or 1 tsp dried basil)

Salt + black pepper to taste

Optional: 1 tsp olive oil or balsamic vinegar to finish

½ cup (125g) cottage cheese (choose high-protein or low-fat version)

1 tbsp nutritional yeast or parmesan cheese (optional)

Fresh basil or parsley to garnish

Directions

Boil water with a pinch of salt.

Cook lentil pasta according to package instructions (usually 7–9 minutes).

Drain and set aside.

Heat olive oil in a pan over medium heat.

Add onion and sauté for 3–4 minutes until softened.

Add garlic and cook 1 more minute.

Stir in crushed tomatoes, tomato paste, oregano, and chilli flakes.

Simmer uncovered for 10–12 minutes until slightly thickened.

Add chopped basil, salt, and pepper to taste.

Toss the lentil pasta through the tomato-basil sauce until evenly coated.

Add a splash of pasta water if needed to loosen.

Divide between bowls.

Top each serving with a generous spoon of cottage cheese and sprinkle nutritional yeast or parmesan on top.

Garnish with fresh basil and cracked pepper.