Creamy pumpkin, spinach and tofu pasta
Ingredients
- 400g Kent pumpkin, peeled, chopped
- 1 red onion, finely chopped
- 2 x 400g cans chopped Italian-style tomatoes
- 300g wholemeal penne
- 300g silken tofu
- 400g frozen spinach, thawed, squeezed of excess water
- 3 tablespoons (50g) pine nuts, toasted
Method
Preheat oven to 190°C. Place pumpkin on a lined baking tray and spray with olive oil. Roast for 20 minutes, or until tender.
Spray a saucepan with olive oil. Cook onion for 2–3 minutes, or until soft. Add tomatoes; cook for 5 minutes, or until sauce thickens.
Meanwhile, cook pasta in a large saucepan according to packet instructions until al dente.
Blend tofu in a food processor until smooth; stir in spinach.
Drain pasta and combine with tofu–spinach mixture. Add roast pumpkin and warm tomato sauce to pasta; toss. Scatter pasta with pine nuts and serve.
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