Creamy tofu and pumpkin pasta
Nutrition Info.(per serve)
400g pumpkin or squash, chopped
1 red onion, finely chopped
2 cups passata with herbs
300g wholemeal pasta such as penne
50g pine nuts, toasted
Total fat 17g
Saturated fat 3g
Dietary fibre 19g
1 Preheat oven to 190°C. Place pumpkin on a tray, spray with oil and cook for 20 minutes. Spray pan with oil and cook onion until softened. Add passata and a pinch of nutmeg (optional). Cook for 5 minutes.
2 Meanwhile, cook pasta until al dente.
3 Wilt spinach either in a pan or microwave. Squeeze out excess water. Whizz tofu in a blender and mix with spinach. Season with pepper.
4 Drain pasta and toss spinach and tofu mix through. Add pumpkin and tomato sauce and toss. Sprinkle with pine nuts. Garnish with fresh basil if preferred.
Make it gluten free: Use gluten-free pasta and check passata and tofu are gluten free.
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