Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 Pasta with Pumpkin & Tofu Sauce 500 g (17 1/2 oz) peeled, seeded Jap pumpkin, cut into small pieces 4 cloves garlic, unpeeled 1 tablespoon (4 tsp) chopped fresh rosemary 3 teaspoons olive oil 300 g (101/2 oz) packet silken tofu, drained 400 g (14 oz) favourite GF pasta 100 g (3 1/2 oz) baby spinach leaves 2 tablespoons (8 tsp) toasted pine nuts 1/4 cup grated vegan parmesan 2 tablespoons (8 tsp) chopped parsley (optional) 1. Preheat oven to 200 C (390 F)/180 C (350 F) fan forced. Line a baking tray with non-stick baking paper. Place pumpkin, garlic, rosemary and oil in a large bowl. Toss well to coat. Scatter on tray. Bake for 20 to 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 to 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, vegan parmesan and parsley. Serves 4. Quote Link to comment Share on other sites More sharing options...
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