Baked Feta & Cherry Tomato Pasta

Ingredients

• 1 3/4 cups (260 g) cherry tomatoes
• 2 garlic cloves
• 1 3/4 tbsp (16 g) feta, in one piece
• 3/4 tsp (4 ml) extra-virgin olive oil
• 2 1/2 oz (75 g) red lentil pasta
• 2/3 cup (162 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 5 cups (150 g) spinach
• 1 1/2 tbsp (6 g) basil, torn
• a pinch of chili flakes

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Method

1. Heat the oven to 200°C (400°F). Put the tomatoes and garlic in a 7-inch (18 cm) dish, set the feta in the middle, pour the oil over and bake 28–30 minutes.
2. Boil the pasta for the last ten minutes of that; save a splash of the water and drain.
3. Crush the feta and the burst tomatoes into a sauce with a fork, stir in the yogurt, cottage cheese and spinach until the spinach wilts, then fold the pasta through with the saved water. Taste and salt if needed; basil and chili at the end.