HIGH-PROTEIN PUMPKIN PASTA

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 😍 This pasta is perfect if you’re trying to up your protein intake and brings you 41g of protein per serving. ✨Cooking tip ✨ 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 😊

Great

% Daily Values based on a 2,000 calorie diet

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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