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Harissa pasta & mixed nut pesto

Harissa pasta & mixed nut pesto

Lentil pasta is a savvy way to inject supper with instant extra plant power. The creamy sauce is made from silken tofu, which not only counts as a plant but is also a vegan cream substitute and an additional source of protein.

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Gluten freeVeganHigh proteinSource of fibre2 of your 5 a day11 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 375g Free From Red Lentil Pasta
  • 1 clove/s garlic, crushed
  • ½ x 25g pack basil
  • 75ml extra virgin olive oil, plus 1 tbsp
  • 100g mixed nuts
  • 300g pack Clearspring Organic Tofu
  • 120g Belazu rose harissa paste
  • 1 unwaxed lemon, zest and juice
  • 235g pack ready washed spinach

Method

  1. Cook the pasta according to pack instructions, or until tender. Meanwhile, in a food processor, whizz the garlic, basil, 75ml oil and the nuts to make a pesto; season and transfer to a bowl.

  2. Tip the tofu into the food processor (don't worry if there is residual pesto) and blend until smooth and creamy. Heat 1 tbsp oil in a pan over a medium heat, add the harissa, blended tofu and lemon zest and juice. Bring to a gentle simmer until heated through.

  3. Put the spinach in a colander and, once the pasta has cooked, reserve some pasta water, then drain the pasta over the spinach. Tip the pasta and wilted spinach into the pan with the tofu sauce and a little pasta water; toss until glossy and coated in the sauce, then season. Divide between 4 bowls, dot with the pesto and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,107kJ/ 743kcals

Fat

35g

Saturated Fat

9g

Carbohydrates

54g

Sugars

3.7g

Fibre

15g

Protein

44g

Salt

1.5g

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