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Green goddess silken tofu pasta recipe

Green goddess silken tofu pasta recipe

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Created by The Tesco Real Food team

Inspired by the iconic Green Goddess salad, this creamy silken tofu pasta is a midweek winner. Topped with crispy chickpeas for added crunch, this comforting, high-protein pasta recipe belongs in your weekly dinner rotation. See method

Ingredients

  • 400g can chickpeas, drained
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 250g gluten-free red lentil fusilli
  • 2 garlic cloves
  • ½ lemon, juiced
  • 1 ripe avocado, roughly chopped
  • 308g pack silken tofu
  • 50g cashew nuts
  • 1 tbsp tahini
  • 15g fresh basil, leaves picked
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2290kj
    546kcal     27%

  • Fat

    19g 27%

  • Saturates

    4g 19%

  • Sugars

    3g 3%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 56.4g Protein 31.6g Fibre 11.5g

Method

  1. Preheat your air-fryer to 200°C. Alternatively, preheat your oven to gas 6, 200°C, fan 180°C. Drain the chickpeas and toss with the garlic powder, smoked paprika and a pinch of salt. Air-fry for 12-15 mins, shaking a couple of times, until crispy. If using an oven, spread the chickpeas out onto a baking tray and bake in the oven for 20-25 mins, until crisp. Set aside.
  2. Meanwhile, boil the pasta in a large pan of salted water for 8-10 mins, until al dente. Drain and return to the pan. Meanwhile, put the garlic, lemon juice, avocado, tofu, cashews, tahini and the basil (reserving a few leaves to serve) into a food processor and blend until smooth and creamy. Season to taste.
  3. Stir the sauce into the pasta. Divide between bowls and top with the crispy chickpeas and remaining basil leaves.

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