Creamy Protein Butternut Squash Pasta
This creamy protein butternut squash pasta strikes the perfect balance between indulgence and nutrition, with velvety roasted squash, flavourful spices, and a hidden boost of plant-based protein.
In the collections
The ingredients
- 255 g whole wheat pasta, about 3 cups cooked, your choice, dry, or gluten-free chickpea pasta
- 1 tbsp avocado oil
- 1 butternut squash, halved and seeded
- 1 whole garlic, bulb, top cut off
- 300 g silken tofu
- 1/3 cup tomato sauce
- ¼ cup nutritional yeast
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- Salt and black pepper, to taste
- ½ smoked tofu, 180 g block, grated or diced
- 3 tbsp fresh parsley, chopped
The method
- Preheat the oven to 425°F. On a small baking sheet, place the squash and garlic bulb. Drizzle with avocado oil.
- Bake in the centre of the oven for about 30 minutes, or until the squash is tender.
- In a medium pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- Once the squash is cooked, scoop out the flesh along with the roasted garlic, and add them to a blender or food processor. Add the remaining ingredients and blend until smooth.
- Drain the pasta once cooked, then return it to the pot with the squash sauce. Mix until well combined.
- Divide into 3 portions, then top with smoked tofu and fresh parsley.
Nutrition facts
Per serving, for reference only.
- 450Calories
- 12 gFat
- 63 gCarbs
- 9 gFibre
- 23 gProtein
Nutritional yeast is an excellent source of B vitamins, including B12, essential for energy production, red blood cell formation, and maintaining a healthy nervous system.
Tofu contains all the essential amino acids, making it a complete source of plant-based protein for vegetarians and vegans.
Tofu is a good source of calcium (when fortified) and iron.
Butternut squash is rich in powerful antioxidants like beta-carotene and vitamin C, which help fight inflammation and reduce the risk of chronic disease.
