Creamy tofu and pumpkin pastaReviewed by our expert panel
(at time of publication)
- 400g pumpkin or squash, chopped
- spray oil
- 1 red onion, finely chopped
- 2 cups passata with herbs
- 300g wholemeal pasta such as penne
- 400g spinach
- 300g tofu
- 50g pine nuts, toasted
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.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3g
Dietary fibre 19g
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