Chilli Tofu Greens Pasta

Ingredients:

3 cups Uncooked Sourdough Pasta 

500g Diced Pumpkin

¾ Broccoli Head, chopped 

1 Bunch Broccolini, chopped

100g fresh Baby Spinach

Handful of fresh Basil Leaves

250g firm Tofu, drained 

3 tbsp Pecorino Cheese

1 tbsp Sunflower Seeds 

2 large Pinches of Salt

1.5 tbsp Garlic-Infused EVOO

1 tbsp Crispy Chilli Oil 

Chilli Flakes, good pinch 

Lemon Juice, half of a lemon

 

Optional Toppings:

Sprinkle Hemp Seeds

Sprinkle Pecorino 

 

Procedure:

1. Start by cooking the pasta in abundant salted water.

2. Steam some chopped broccoli, broccolini and diced pumpkin. 

3. In a blender, add spinach, basil, tofu, pecorino cheese, sunflower seeds, salt, lemon juice, crispy chilli oil, chilli flakes and olive oil to taste, along with ½ ladle of pasta cooking water. Blend until smooth. Add more water if sauce needs thinning and adjust seasoning as you like.

4. Drain the pasta and combine with the sauce, mix through the veggies. Feel free to add more pasta water to adjust the creaminess of the sauce to your liking. Serve topped with hemp seeds and pecorino enjoy! 

 

Prep Time:

Prep | 15 mins

Cook | 20 mins

Serves | 4

Nutrition Info:

Per serve: (416g)

Energy: 2577 kJ (616 cal)

Carbs: 68g | Protein: 29g | Fat: 24g | Fibre: 10g