Lentil penne arrabbiata with tofu ricotta
20 min · 29 g protein · 386 cals / serving
Angry pasta, the quick way: red lentil penne in a fiery tomato sauce of garlic and chili flakes that simmers while the pasta boils, with a few handfuls of spinach wilted in, finished with cool spoonfuls of lemony tofu ricotta and torn basil. Stir the ricotta through as you eat and the sauce turns creamy-pink.
Ingredients
- 8 oz red lentil penne (dry weight, one box) red lentil pasta
Arrabbiata sauce
- 1 1/2 tsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or to taste
- 1 tbsp tomato paste
- 1 1/2 cans (14 oz each) canned crushed tomatoes
- 1/2 tsp salt
- 5 packed cups baby spinach
Tofu ricotta
- 1 block (14 oz) prepared extra firm tofu, drained
- 1 1/2 tbsp lemon juice
- 1/3 cup nutritional yeast
- a pinch salt
To serve
- a handful of leaves fresh basil
Steps
- Bring a large pot of salted water to a boil and cook the lentil penne according to the package, usually 6–8 minutes, until just tender. Start tasting a minute early; lentil pasta turns soft quickly.
- While the water heats, warm the oil in a wide pan over medium heat with the garlic and chili flakes until the garlic sizzles and turns pale gold, about 1 minute. Stir in the tomato paste for 30 seconds, then the crushed tomatoes and salt, and simmer briskly, uncovered, for 8–10 minutes, until thick.
- Meanwhile mash the tofu with a fork, or pulse it in a small processor, with the lemon juice, nutritional yeast and a pinch of salt until it looks like ricotta.
- Stir the spinach into the sauce until it wilts. Drain the pasta, saving a splash of the water, and toss it in the sauce, loosening with a little pasta water if needed. Serve with spoonfuls of the tofu ricotta and torn basil on top.
Good to know
Can I use regular pasta?
Yes, the same dry weight of wheat penne. It has less protein and a softer bite, and scores about 58 instead of 63.
Too hot?
Arrabbiata means angry, and a teaspoon of flakes makes it properly spicy. Start with half and pass more at the table; the cool ricotta also tames it.
Per
- Calories
- 91
- Protein
- (30%)
- 7 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (48%)
- 13 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 171 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1543 kcal goes into the pot and 1769 g of ingredients comes out as about 1689 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.