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

Vegan Pasta with Hokkaido Pumpkin and Smoked Tofu

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.