Pasta with pumpkin and tofu sauce

Recipes~Plus

Cooking time: Less than 60 minutes

Cuisine: Asian

Healthy options: Vegetarian

Serves: 4

Type: Pasta

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Ingredients

500g peeled, seeded Jap pumpkin, cut into small pieces
4 cloves garlic, unpeeled
1 tablespoon chopped fresh rosemary
3 teaspoons olive oil
300g packet silken tofu, drained
400g favourite wholemeal pasta
100g baby spinach leaves
2 tablespoons toasted pine nuts
1⁄4 cup grated fresh parmesan
2 tablespoons chopped parsley (optional)

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin, garlic, rosemary and oil in a large bowl. Toss well to coat. Scatter on tray. Bake for 20-25 minutes, until pumpkin is soft. Cool for 5 minutes.

2. Peel roasted garlic; place in a food processor with pumpkin and tofu. Process until smooth. Season to taste with salt and black pepper.

3. Meanwhile, cook pasta in plenty of boiling water for 10-14 minutes until tender but still firm to the bite. Drain; return to saucepan. Immediately stir through spinach, until just wilted. Transfer to serving bowls; top with pumpkin sauce, pine nuts, parmesan and parsley.

Use wholemeal spaghetti or spirals.

Also in this section

Roast pumpkin, spinach and ricotta pie

Brown rice and roast pumpkin salad

Pumpkin and pine nut penne

Curried pumpkin and apple soup

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