Pasta con sabor a taco y queso

Ingredientes

• 1 tbsp extra virgin olive oil (20 mls)
• 1 red onion, diced (100 grams)
• 1 red capsicum, finely diced (100 grams)
• 2 cloves garlic crushed (6 grams)
• 400 grams tinned brown lentils, rinsed and drained
• 1 small red chilli, sliced (10 grams)
• 3 tbsp taco seasoning, reduced salt (12 grams)
• 2 cups water (500 mls)
• 400 grams tinned tomatoes, diced
• 100 grams wholemeal pasta, any shape
• 1 cup reduced-fat cheddar cheese, grated (120 grams)
• 1 cup plain corn chips, crushed (25 grams)
• 1/4 cup reduced-fat Greek natural yoghurt (65 grams)
• 2 tbsp fresh coriander, chopped (10 grams)

Preparación

1. 1

   Heat olive oil in a saucepan over medium-high heat. Add onion and capsicum and cook for 3-4 minutes or until soft.

2. 2

   Add garlic, lentils, chilli and taco seasoning. Stir to combine and cook for a couple of minutes.

3. 3

   Add the water, tinned tomato and pasta. Bring to the boil then reduce to a simmer, cover and cook for about 15 minutes or until the pasta is tender.

4. 4

   Stir through the grated cheese, until melted.

5. 5

   Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yoghurt and a sprinkle of coriander to serve.