Summary

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

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Instructions

1. Cook the spirelli as usual.
2. 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.
3. If necessary, add a little more vegetable stock, season to taste and serve.
4. The tofu gives this slightly sweet and nutty dish a smoky note.
5. Tip:
6. Also very tasty with half a cup of cream or coconut milk.