Bring a large saucepan of salted water to the boil, add the garlic and simmer for 4-5 minutes.

Add the spinach and stir for about 30 seconds until wilted, then remove the spinach and garlic with a slotted spoon to a colander to drain, keeping the water boiling.

Add the pasta to the pan of water and cook for 8-10 minutes until al dente.

Meanwhile, put the spinach, garlic, silken tofu, olive oil, basil, chilli flakes and a large pinch of salt in a high-speed blender and blitz until smooth, then taste and adjust the seasoning.

Once the pasta is cooked, drain it while reserving a mug of the cooking water, then tip the pasta back into the pan with the green sauce, lentils and a splash of the reserved cooking water.

Warm gently over low heat for about 2-3 minutes, stirring, until you have a smooth, silky sauce that coats the pasta.

To serve, divide the pasta between bowls, then scatter over the lemon zest, a drizzle of olive oil, a pinch of sea salt flakes and extra chilli flakes.