Lentil pasta with basil and sunflower-seed pesto and tofu
A cheese-free, nut-free pesto with seared tofu.
Open in the appPer serving
- Calories
- 566 kcal
- Protein
- 40 g
- Carbohydrates
- 53.1 g
- Fat
- 25 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Red lentil pasta65 g
- Tofu100 g
- Basil25 g
- Sunflower seeds12 g
- Nutritional yeast6 g
- Garlic1 clove
- Cherry tomatoes100 g
- Extra virgin olive oil8 g
- Saltto taste
Contains: soy,
In season: June – September
Method
- Bring a large pan of water to the boil for the pasta and salt it once boiling.
- Meanwhile wash and dry the basil; pulse it with the sunflower seeds, nutritional yeast, peeled garlic, oil, a pinch of salt and a splash of cold water until the pesto is creamy. Don't blend for too long, or the basil heats up and darkens.
- Pat the tofu dry and cut it into cubes; brown them in a non-stick frying pan over a medium-high heat for 5–6 minutes, turning, until crisp on all sides; season with salt.
- Cook the red lentil pasta for the time on the packet, tasting it a minute early; meanwhile wash and halve the cherry tomatoes.
- Drain the pasta, keeping a splash of cooking water, and toss it off the heat with the pesto, loosening with the water until creamy; top with the tofu and tomatoes.
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