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887 kcal
15 min.
Lentil pasta with vegan sundried tomato pesto

Recipe for Lentil pasta with vegan sundried tomato pesto

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x portion

NaN g

887 kcal

x g

2 kcal

887.2
Calories
36.3g
Prot.
56.6g
Fat
56.0g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tofu cheese4× slice (100 g)
  • Tomatoes cherry1× handful (100 g)
  • Red lentil pasta70 g
  • Tomatoes, sun dried2× handful (70 g)
  • Yeast flakes, inactive2× tablespoon (10 g)
  • Olive oil1× tablespoon (10 g)
  • Sunflower seeds1× teaspoon (10 g)
  • Soy sauce1× tablespoon (10 g)
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How to make Lentil pasta with vegan sundried tomato pesto

  1. 1. Boil the pasta according to the instructions on the packet.

  2. 2. Blend the tomatoes, oil, sunflower seeds and half of the yeast flakes into pesto.

  3. 3. Fry the crumbled tofu in a dry pan with soya sauce added.

  4. 4. Add the pasta and pesto to the tofu and stir all the ingredients together. Then add the halved cocktail tomatoes and fry for approx. 3 minutes, stirring continuously.

  5. 5. Sprinkle the whole with the remaining yeast flakes before serving.

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