Green goddess silken tofu pasta recipe
Created by The Tesco Recipes 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- Serves 4
- Takes 30 mins
- 546 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2290kJ 546.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 56.4gProtein 31.6gFibre 11.5g
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Method
- 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.
- 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.
- Stir the sauce into the pasta. Divide between bowls and top with the crispy chickpeas and remaining basil leaves.
- See more High-protein meals
