Lentil pasta with broccoli, sun-dried tomatoes and nutritional yeast

Ingredients

For 1 serving

• Red lentil pasta75 g
• Broccoli200 g
• Sun-dried tomatoes15 g
• Nutritional yeast12 g
• Pumpkin seeds10 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: sulphites,

In season: October – March

Method

1. Bring a large pan of water to the boil and salt it. Meanwhile break the broccoli into small florets, peel the stalk and dice it; wash them.
2. Chop the sun-dried tomatoes, peel and crush the garlic; toast the pumpkin seeds in a dry small pan over a medium heat for 2 minutes, until they pop, and set aside.
3. Add the red lentil pasta and, 3 minutes before the end of the cooking time on the packet, add the broccoli to the same water.
4. Meanwhile heat the oil in a large frying pan over a medium-low heat with the garlic, chilli powder and sun-dried tomatoes for 2 minutes, until the garlic is just golden.
5. Drain the pasta and broccoli, keeping a small ladle of cooking water, and toss them in the pan over a high heat for a minute with the water, until the sauce comes together; remove the garlic, season with salt and finish with the nutritional yeast and pumpkin seeds.