Creamy Vegan Pumpkin Pasta (High-Protein)

Name: Creamy Vegan Pumpkin Pasta (High-Protein)
Total time: 60 min
Ingredients: butternut squash or other winter squash, peeled, seeds removed, cut into chunks; olive oil; onion, thinly sliced; cloves garlic, crushed; silken tofu; vegetable stock cube, crumbled; tomato paste; protein pasta; olive oil; sage leaves; panko breadcrumbs

with crispy sage and breadcrumbs

60 min

Creamy Vegan Pumpkin Pasta (High-Protein)

©foodspring

By Izy Hossack
December 18, 2022

Why trust us?

This vegan pumpkin pasta has silken tofu blended into the sauce for a super creamy texture, served with protein pasta for an easy way to up your protein intake. Instead of a sprinkle of cheese on top, I’ve gone for my favourite vegan-friendly pasta topping: crispy garlic breadcrumbs and sage leaves, toasted in olive oil.

Ingredients

2 Persons

0.5 large

butternut squash or other winter squash, peeled, seeds removed, cut into chunks
1 tbsp

olive oil
1

onion, thinly sliced
3 cloves

cloves garlic, crushed
50 g

silken tofu
0.5

vegetable stock cube, crumbled
1 tbsp

tomato paste
200 g

protein pasta

Crispy Sage u0026 Breadcrumbs:

1 tbsp

olive oil
10

sage leaves
40 g

panko breadcrumbs
0.25 tsp

garlic granules

Preparation

1

Preheat the oven to 180C.
2

Toss the squash with half the oil and a pinch of salt. Roast for 30-40 minutes, flipping over halfway, until softened and golden.
3

Heat the remaining oil in a medium non-stick frying pan over a medium heat. Add the onions with a pinch of salt and cook until softened – around 5 minutes. Add the garlic and cook for a couple of minutes more until starting to turn golden then remove from the heat.
4

Blend the cooked onions and garlic with the roasted squash, silken tofu, vegetable stock cube and tomato paste, adding a splash of water as needed to get a smooth sauce.
5

For the crispy sage breadcrumbs, heat the olive oil in a small frying pan over a medium-high heat. Add the sage leaves and cook until darkened and remove to a piece of paper towel to drain. To the remaining oil in the frying pan, add the breadcrumbs and garlic granules. Toast the breadcrumbs, stirring often, until they become golden and crispy. Season with a generous pinch of salt.
6

Cook the protein pasta according to the directions on the packet then drain and return to the pot. Pour in the sauce and stir together then divide between two bowls. Top with the crispy breadcrumbs and sage then serve.
1

Enjoy!