Servings: people
Calories/100g: 122.7 kcalWhy you should try it
This pasta recipe is perfect for a rainy autumn dinner. Pumpkin and spinach really come together in this dish, the smoked tofu adds another layer of flavor and the chili brings in just the right amount of spicy kick. Enjoy!
Ingredients
- 375 g pasta of your choice
- 750 g pumpkin
- 350 g spinach (frozen)
- 150 g smoked tofu
- 1 onion
- 3 garlic cloves
- 1 red chili
- 500 ml vegetable broth
- 2 teaspoons fresh sage
- 1 teaspoon curry powder
- 3 tablespoons yeast flakes (alternative: Parmesan cheese)
- parmesan cheese for the topping
Instructions
- Prepare veggies. Cut pumpkin, tofu and onion into 1cm cubes. Finely mince the garlic and chili. Chop the fresh sage.
- Fry in a pan. Heat up about 2 tablespoons of olive oil in a large pan. Add the onion and fry for about 4 minutes until translucent. Next, add the pumpkin, garlic and chili and fry for about 5 minutes. Add the curry powder and salt and pepper to taste.
- Add remaining ingredients. Add the spinach, vegetable broth, yeast flakes and sage. To defrost the spinach faster, you can put it in the microwave for a couple of minutes beforehand. Let it simmer for about 20 minutes until the sauce starts to thicken. Stir every now and then.Prepare the rest. While the ingredients are simmering in the pan, cook the pasta according to the package instructions. Also, fry the tofu in a small pan with some oil for a few minutes and add it to the sauce.
- Enjoy. Serve the pasta on the plate and add the sauce. Top off with some grated parmesan cheese. Bon appétite!
Nutrition
Calories: 122.7 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!