Creamy tofu and pumpkin pasta
- 400g pumpkin or squash, chopped
- oil spray
- 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.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 3g
Dietary fibre 19g
Make it gluten free: Use gluten-free pasta and check passata and tofu are gluten free.
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