By Sarah Cobacho
HIGH-PROTEIN PUMPKIN PASTA
5 steps
Prep:15minCook:30min
With Halloween coming, we are chiming in on the pumpkin vibes, and you have to try this delicious plant-based pasta recipe. Roasting the pumpkin adds so much depth of flavour, and the tofu brings it all together in a super creamy and decadent sauce đ
This pasta is perfect if youâre trying to up your protein intake and brings you 41g of protein per serving.
â¨Cooking tip â¨
Toasting your nuts and seeds brings them to a whole new level of flavour. I toast mine on a pan (no oil necessary) on low heat and watch them very carefully as they can burn quickly đ
Updated at: Thu, 17 Aug 2023 11:33:28 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
47
High
Nutrition per serving
Calories755.1 kcal (38%)
Total Fat26.7 g (38%)
Carbs104.3 g (40%)
Sugars20.5 g (23%)
Protein46.6 g (93%)
Sodium454.6 mg (23%)
Fiber23.8 g (85%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cupsbutternut
diced
1 Tbspdried oregano
1 Tbspolive oil
Âź tspiodised salt
1garlic head
1yellow onion
chopped in quarter
300gsilken tofu
2 Tbspsun-dried tomato
1lemon juiced
250gchickpea pasta
To serve
Instructions
Step 1
Preheat the oven to 200C. To an oven-safe dish, add the butternut, onion, oregano, and garlic head (face down), and cover with olive oil and salt. Cook for 30 minutes.
Step 2
In the meantime, cook your pasta according to the packet instructions.
Step 3
To a food processor or blender, add the roasted vegetables, sun-dried tomatoes, silken tofu, and lemon juice and squeeze out the garlic. Process until smooth.
Step 4
Stir in the sauce with the pasta and cook on low heat to heat up for a couple of minutes.
Step 5
To serve, top with some toasted pinenuts, arugula and fresh basil.
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