Cheesy Pumpkin Pasta with Chili Baked Tofu
This 30-min caramelized pumpkin pasta sauce is creamy, tangy, spicy with a subtle hint of sweetness - and pairs perfect with fiery baked tofu bites!
Servings: 2
Ingredients
Cheesy Pumpkin Pasta
- 2 servings pasta
- 1 cup cubed butternut squash pumpkin
- 1/2 red bell pepper
- 2 tbsp nutritional yeast
- 1 tsp chili flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp tahini
- 2 tbsp pasta water
- salt
Chili Baked Tofu
- 200 g firm tofu
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- salt
- olive oil
Instructions
- Preheat over to 220C. Boil pasta according to packet instructions.
- Cut the tofu into cubes. Coat them in the seasonings and spray some oil on top. Bake for about 15 minutes until crispy.
- Drain pasta and keep the pasta water aside.
- On a pan, add some oil and pan fry the cubes pumpkin until it's fully cooked and caramelized.
- Combine these into a blender - pumpkin, red bell pepper, nutritional yeast, spices, tahini, and pasta water. Blend until smooth.
- Add the pasta sauce to the pasta and top with the crispy chili baked tofu. You can add some coriander on top too!