Heat the pasta water, lid on.

Once it starts to show signs of boiling, add the salt.

The pasta goes in once it starts boiling.

Remove the pasta a minute or two before it's done. Set aside and keep the pasta water aside.

Add the cottage cheese into the blender.

Add the 1 ½ tablespoon of olive oil.

Add the garlic.

Pinch of salt and pepper,

Blend and set aside.

Heat a skillet or non stick pan and add 2 tablespoons olive oil.

Once heated add the tomatoes and cook them till cooked through but not over cooked on low heat for about 4 to 5 minutes. Low heat otherwise they burn outside and are not cooked through on the inside.

Add your pinch of favorite seasoning mixed with a sprinkle of salt.

Once done, remove from the skillet and set aside.

Add the mixed seeds to brown for 2 minutes.

Remove and set them aside on kitchen tissue paper to drain.

Same pan, pour in the cottage cheese from the blender, low heat.

It will curdle slightly but don't worry, keep stirring for a few seconds and then pour in the coconut milk.

Stir and let it simmer. If you need more milk to make a but more liquid add a little drop of the pasta water that's reserved. Or regular milk or coconut milk, regardless just a little and stir to see how thick or thin you want it.

Now add the cooked pasta into the cream and using a pair of tongs mix it together.

If you need more liquid, use the pasta water.

Take the fresh basil and tear in half and toss it into pasta, give another lift with the tongs.

Serve with tomatoes, seeds, seasoning,some broken bits of feta cheese, cracked black pepper and a drizzle of olive oil.