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Vegan pasta with Hokkaido pumpkin and smoked tofu

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Ingredients for 3 servings:

  • ½ pumpkin(s) (Hokkaido), cut into 1 cm pieces
  • 250 g pasta (spirelli), egg-free
  • ½ pack smoked tofu, cut into 1/2 cm pieces
  • ½ jar white wine, vegan
  • ½ jar vegetable broth
  • Salt
  • pepper
  • 1 tbsp vegetable fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the spirelli as usual. Heat fat in a pan. Fry the pumpkin pieces over high heat for about 5 to 7 minutes, seasoning with salt and pepper. Add the tofu and fry for one minute. Deglaze with white wine and simmer briefly. Pour in the vegetable stock, cover, and simmer over low heat for about 10 minutes. Add a little more vegetable stock if desired, season to taste, and serve. The tofu gives this slightly sweet and nutty dish a smoky note. Tip: It’s also delicious with half a cup of cream or coconut milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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