Lentil pasta with creamy tofu and arugula

By the GetYourMacros team · 18 September 2026

High-protein lentil pasta tossed in a silky tofu-based cream with peppery arugula.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 70 g Red lentil pasta
• 125 g Silken tofu
• 30 g Rocket
• 10 g Nutritional yeast
• 10 ml Extra virgin olive oil
• 10 ml Lemon juice
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cook the lentil pasta in boiling salted water according to the package directions, usually 6-8 minutes.
2. In a blender or using a tall beaker, combine the silken tofu, nutritional yeast, lemon juice, oil, and a pinch of salt.
3. Blend until the mixture is completely smooth and creamy like a thick sauce.
4. Reserve a small ladle of pasta cooking water before draining.
5. Drain the pasta and return it to the pot over very low heat.
6. Add the tofu cream and half of the arugula, stirring gently and adding a splash of cooking water if needed for silkiness.
7. Serve immediately, topped with the remaining fresh arugula.

Tips

• The nutritional yeast adds a savory, cheesy depth to the tofu cream without the dairy.
• If you only have firm tofu, blend it with an extra splash of water or soy drink to reach a creamy consistency.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.