Creamy pumpkin, spinach and tofu pasta
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Time to make:
$3.50 per serve
(at time of publication)
Full ingredients list:
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
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Place pumpkin on a lined baking tray and spray with olive oil. Roast for 20 minutes, or until tender.
Step 2 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.
Step 3 Meanwhile, cook pasta in a large saucepan according to packet instructions until al dente.
Step 4 Blend tofu in a food processor until smooth; stir in spinach.
Step 5 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.
About this recipe
First published: August 2014