Pasta with Roasted Hokkaido Pumpkin Sauce

TOFU+44g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

sauce

• 500 g hokkaido pumpkin
• 1 garlic
• 200 ml plant-based cooking cream
• 3 tbsp nutritional yeast
• 1 lemon (small)
• 1 tsp salt
• 1/4 tsp chili flakes
• 1 pinch nutmeg
• 1 pinch black pepper
• 1 tsp vegetable oil

side

• 250 g pasta
• basil
• 1 tsp pumpkin seed oil (optional)
• 200 g smoked tempeh (or marinated tofu)

Contains: gluten, soy

How to make it

1. Cut the pumpkin into cubes, season with pinch of salt, and drizzle with oil.
2. Slice the top off the garlic head, drizzle with oil, and wrap in aluminum foil.

Nutrition