Vegan Pesto Pasta Salad with Lentils & Tempeh

This pesto pasta salad is nourishing and packed with flavour, tossed in a basil pesto with lentils, cubed tempeh, butternut pumpkin and sweet cherry tomatoes.

Serves 1 | Prep time: 10 mins | Cooking time: 10 mins


  • 150g/5.3oz tempeh (1 heaped cup, cubed)
  • 1/4 vegetable stock cube (low sodium)
  • 150g/5.3oz (3/4 cup) brown lentils, rinsed & drained
  • 20g/0.7oz (1 Tbsp) vegan basil pesto, can use homemade or store-bought (e.g. Sacla – Free From Basil Pesto)
  • 100g/3.5oz butternut pumpkin (abt 1 cup, cubed)
  • 100g/3.5oz cherry or grape tomatoes (2/3 cup, cut in half)
  • 125g/4.4oz pulse penne pasta (e.g. San Remo – Pulse Pasta)
  • Topping: 10g/0.4oz (1 Tbsp) pine nuts


  1. Cube the tempeh, pumpkin and slice the cherry tomatoes.
  2. Place the tempeh in a shallow bowl then mix 1/4 of the stock cube with about a 1 tablespoon of hot water and pour over the tempeh to marinate for a few minutes.
  3. Cook the pasta as per packet instructions and steam the pumpkin for about the same amount of time. Once the pasta is cooked, rinse in cold water.
  4. Preheat a non-stick pan over medium-high heat then cook the tempeh for about 5-7 minutes until lightly browned. Set aside.
  5. In a bowl, gently mix the pasta, tempeh, lentils, pumpkin, tomatoes and stir through the pesto.
  6. Serve the pesto pasta salad topped with pine nuts.

Macros – Carb: 113g  Fat: 29g  Prot: 64g  Calories: 969

This recipe is part of the 7-day Strength meal plan

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