Red lentil pasta with cherry tomatoes, basil and nutritional yeast

Ingredients

For 1 serving

• Red lentil pasta85 g
• Cherry tomatoes200 g
• Basil5 g
• Nutritional yeast12 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Saltto taste

In season: June – September

Method

1. Bring a large pan of water to the boil for the pasta and salt it once boiling.
2. Meanwhile wash and halve the cherry tomatoes; peel the garlic clove and lightly crush it.
3. Add the red lentil pasta and cook for the time on the packet, stirring in the first few minutes so it doesn't stick; this pasta overcooks quickly, so taste it a minute early.
4. Meanwhile heat the oil in a frying pan over a medium heat, fry the garlic for 1 minute until just golden, add the tomatoes with a pinch of salt and cook for 5 minutes, until they soften and release their juices; remove the garlic.
5. Drain the pasta al dente, keeping a ladleful of cooking water, and toss it in the sauce over a high heat for a minute, adding a splash of cooking water until the sauce coats it.
6. Turn off the heat, tear in the basil and serve with the nutritional yeast flakes.