Roast Pumpkin Pasta

Ingredients (2 serves)

• 400g butternut pumpkin, cubed

• 1 tsp olive oil

• 1 onion 

• 2 cloves garlic

• 300g silken tofu

• 30g cashews (soaked in hot water 10 mins)

• 2 serves of your favourite protein pasta (dry)

• 2–3 tbsp parmesan (plant based)

• Squeeze of lemon juice

• Salt, pepper

• Chilli flakes

• Fresh Sage

• SWIISH Body Tone Protein Peptides

Method

1. Roast pumpkin at 200°C for ~25 mins until soft and caramelised. 

2. Add the garlic in with the pumpkin 10 minutes in. 

3. Cook pasta, save 1/2 cup pasta water.

4. Sauté onion until soft.

5. Add the fresh sage into the pan towards the end to release the aromas. 

6. Blend: roasted pumpkin, garlic, tofu, soaked cashews, sage, parmesan, salt + pepper. Add a splash of pasta water until smooth and silky.

7. Toss through onion and pasta on low heat. Add more pasta water if needed.

8. Last but not least, for an added protein hit, sprinkle in 2 serves of SWIISH Body Tone Protein Peptides

9. Finish with lemon juice, extra parm, pepper. 

My daughter refuses to eat tofu and she went back for seconds, that's all I need to say! x