Creamy Tofu and Pumpkin Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Pumpkin1/2 cup (80 g)
• Tofu100 g
• Garlic1/2 clove (2 g)
• Olive Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   If you don't have pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil for 15-20 minutes until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

2. 2

   Step 2

   Cook the pasta according to the instructions on the package. Drain and set aside.

3. 3

   Step 3

   Heat the olive oil over medium heat in the pan. Add the minced garlic and sauté for 1 minute.

4. 4

   Step 4

   Drain the tofu well. Next, dice or crumble the tofu if desired. Then add along with the pumpkin puree.

5. 5

   Step 5

   Season with salt and pepper and let cook for 3-5 minutes. You can add some water to obtain the desired texture.

6. 6

   Step 6

   Add the pasta and mix.

7. 7

   Step 7

   Serve, garnish with fresh parsley or basil and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Tofu and Pumpkin Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.