Red Lentil Macaroni with Mushrooms & Thyme

Ingredients

• 2 1/2 oz (70 g) red lentil macaroni
• 2 1/2 cups (180 g) mushrooms, sliced
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1 garlic clove
• 1 1/4 tbsp (5 g) thyme, picked
• 1/3 cup (75 g) ricotta
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1/3 cup (95 g) plain Greek yogurt, 2%
• 2 1/2 tbsp (14 g) Parmesan, grated
• 2 tsp (10 ml) lemon juice
• a pinch of fine sea salt

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Method

1. Boil the pasta; red lentil pasta cooks two minutes faster than wheat, so start tasting at six.
2. Meanwhile brown the mushrooms hard in the oil, 6 minutes, adding the garlic and thyme for the last minute.
3. Save half a cup of the cooking water. Off the heat, toss the drained pasta with the mushrooms, ricotta, cottage cheese, yogurt and Parmesan, loosening with the water until it coats rather than clings. Finish with the lemon juice and the salt.