Tofu Pesto with Red Lentil Pasta
By OcadoLife
Published on 28 August 2026
Silken tofu adds serious protein and delicious creaminess to this Tofu Pesto with Red Lentil Pasta from dietitian and nutrition expert Dr Linia Patel. The result is a super-satisfying, dairy-free meal that’s packed with flavour and ready in just 15 minutes. Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 300g silken tofu
- 150g sundried tomatoes, plus 1½ tbsp oil from the jar
- 60g whole almonds, toasted
- 2 garlic cloves (optional)
- 30g basil
- 1 lemon, juiced and zested
- 400g red lentil pasta
- 4 large handfuls baby spinach
- 200g cherry tomatoes, halved
Method
Step 1
In a food processor, blitz the tofu, sundried tomatoes and oil, almonds, garlic (if using), basil (reserving a few whole leaves to garnish) and the lemon zest and juice, until smooth. Season to taste.Step 2
Cook the pasta according to the pack instructions, then drain, reserving a mug of the pasta water. Return the pasta to the pan, add the pesto and a good splash of pasta water, and toss together over a medium-low heat until the pasta is coated and the sauce is silky.Step 3
Toss through the baby spinach until it’s wilted. Divide between 4 bowls and top with the cherry tomatoes and the reserved basil leaves.