Vegan Pasta with Hokkaido Pumpkin and Smoked Tofu
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ pumpkin (se) (Hokkaido), cut into 1 cm pieces
- 250 g pasta (Spirelli), e-free
- 0.5 ½ pack smoked tofu, cut into 1/2 cm pieces
- 0.5 ½ glass white wine, vegan
- 0.5 ½ glass vegetable stock
- salt
- pepper
- 1 tablespoon vegetable fat
Print Recipe
Pin Recipe Instructions
- Cook the spirelli as usual.
- Heat the fat in a pan. Fry the pumpkin pieces in it over full heat for about 5 to 7 minutes, season with salt and pepper. Add tofu and fry for a minute. Deglaze with white wine and simmer briefly. Pour the vegetable broth over the top and let it cook for about 10 minutes over a low heat.
- If necessary, add a little more vegetable stock, season to taste and serve.
- The tofu gives this slightly sweet and nutty dish a smoky note.
- Tip:
- Also very tasty with half a cup of cream or coconut milk.
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