Double Lentil Rigatoni with Crispy Kale

Finely chop your shallots and sundried tomatoes and mince the garlic. Dissolve the stock cube in the boiling water to make your vegetable stock. Rinse the lentils. Set aside.

Heat a glug of olive oil in a large saucepan set over a medium heat. Add the shallot and a pinch of salt and sauté for 5-6 mins until softened. Add the minced garlic and cook for another 3 mins. Add the spices and most of the chopped sundried tomatoes (reserving a few for garnish) and fry for another minute.

Add the red lentils and vegetable stock to the pan and stir to combine. Bring the mixture to a boil over a medium heat then reduce the heat to low, cover with a lid and leave to simmer for 15-20 mins or until the lentils are cooked through. Lift the lid and stir occasionally as the lentils cook and add a splash more water if they’re drying out. Once cooked, remove from the heat and set aside to cool slightly.

Meanwhile, heat the oven to 180°C. Rinse, de-stem and roughly chop the kale. Add to a baking tray with oil and salt and roast for 10-15 mins until crispy (be careful to not let it burn).

Cook the pasta for a minute less than packet instructions then drain, reserving a mug of pasta water.

Get the silken tofu, nutritional yeast and ½ the cooked lentils into a blender. Add a glug of olive oil, the juice of the lemon and a pinch of salt and black pepper. Blitz to a thick, paste-like consistency (don’t over-blend) then season to taste, adding more salt or lemon if you think it needs it.

Add the blended mix, cooked pasta and remaining lentils back into the pan, set over a low-medium heat. Add a splash of pasta water, mix well and gently heat through.

Divide the rigatoni between bowls and top with the crispy kale. Finish with plenty of black pepper, the remaining sundried tomatoes for decoration and texture, and a drizzle of olive oil.