Pumpkin Pasta

As part of our santa shred challenge, we will be posting four delicious recipes high in protein, and lower in calories. These recipes are specially designed to be low calorie, balanced and yet satiating and big - so you don’t need to lose out on th portion size!

Pumpkin Pasta


1. Cut the pumpkin in half and bake at 160 (non fan-assisted) for about 45 minutes. Once the pumpkin is cooked, take it out and leave to cool, until cool enough to handle.

2. Peel the pumpkin and separate the flesh.

3. Blend the pumpkin with the tofu, nutritional yeast, garlic, salt, almond milk and spices to make the sauce, adding water if needed.

4. Put the pasta on to cook according to package instructions. In the meantime transfer the sauce to a saucepan and heat up on a medium heat, stirring continuously to stop it from bubbling or sticking to the pan.

5. When the pasta is ready, strain it and put aside. In the meantime, bring a pan to medium/high heat and add a little water to the bottom of the pan. Cook the peas for about 3 minutes, until they soften. In the last 30 seconds of cooking, add the spinach just so it wilts.

6. Mix the pasta and the sauce and the vegetables To reheat, just add a couple of tablespoons of water, heat for one minute, stir, then heat for a further 90 seconds.

Pumpkin Pasta

INGREDIENTS

METRIC IMPERIAL

• 1 small pumpkin or butternut squash OR 400g pumpkin puree
• 350 g Silken tofu
• 2 tbsp Nutritional yeast
• 2 cloves Garlic
• 2 tsp Salt (plus extra for cooking the pasta)
• 1 tsp Nutmeg

• 280 g Pasta
• 450 g Split peas
• 3 cups fresh Spinach
• 100 ml plant milk
• 1 tsp paprika
• ½ tbsp lemon juice

Directions

1.
• Cut the pumpkin in half and bake at 160 (non fan-assisted) for about 45 minutes. Once the pumpkin is cooked, take it out and leave to cool, until cool enough to handle.

2.
• Peel the pumpkin and separate the flesh.

3.
• Blend the pumpkin with the tofu, nutritional yeast, garlic, salt, almond milk and spices to make the sauce, adding water if needed.

4.
• Put the pasta on to cook according to package instructions. In the meantime transfer the sauce to a saucepan and heat up on a medium heat, stirring continuously to stop it from bubbling or sticking to the pan.

5.
• When the pasta is ready, strain it and put aside. In the meantime, bring a pan to medium/high heat and add a little water to the bottom of the pan. Cook the peas for about 3 minutes, until they soften.

6.
• In the last 30 seconds of cooking, add the spinach just so it wilts.

7.
• Mix the pasta and the sauce and the vegetables To reheat, just add a couple of tablespoons of water, heat for one minute, stir, then heat for a further 90 seconds.

PER SERVING

507 kcal

Protein: 31g / 24.5%

Fat: 7g / 12.4%

Carbs: 80g / 63.1%

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