We've used red lentil pasta here as it's a great way to increase the fibre and protein content of our meals - but if you're not accustomed to the taste or texture yet you could use wholemeal pasta or try half lentil and half regular pasta
Calories: 372, Protein:20.3g, Carbohydrates: 33.9g, Fat: 15.4g
By Clare Keating - All Bodies Nutritionist and Ex-Chef
500g truss cherry tomatoes
6 cloves garlic, crushed
1/2 bunch oregano leaves
1 tbsp extra virgin olive oil
200g red lentil pasta
1/2 bunch basil leaves, roughly chopped
1 burrata (125g), quartered
1/4 cup pepitas
Preheat oven to 200°C.
Line a baking tray with non-stick baking paper. Place the tomatoes, oregano and garlic on the tray and drizzle with the oil. Roast for 20-25 minutes or until the tomatoes are soft.
While the tomatoes are roasting, cook the pasta according to packet instructions.
Drain the pasta and return to the warm pan. Add the rocket, basil, salt and pepper, tomatoes, oregano, pepitas and any juices and toss to combine. Divide between serving bowls and top with the burrata to serve.