2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves.
Ingredients
600g butternut pumpkin, chopped into cubes
3 garlic cloves, minced
⅓ cup soy or coconut natural yoghurt (unsweetened)
3 tbsp nutritional yeast
½ tsp smoked paprika
1 tsp dried rosemary
3 tbsp olive oil
½ tsp salt
1 cup vegetable stock (or water)
1 packet Slendier Soybean Fettuccine
2 tbsp toasted pine nuts
350g firm tofu
Non-vegetarian/ vegan protein option:
add 300g cooked chicken breast
For a nut-free recipe: omit the pine nuts
Directions:
Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper.
Prepare the pumpkin: Toss butternut pumpkin cubes, garlic, smoked paprika, rosemary, 1 tbsp olive oil, and salt in a bowl. Spread evenly on the tray and roast for 25-30 minutes, or until soft and caramelised.
Cook the protein:
If using tofu, cube it and pan-fry with 1 tbsp olive oil over medium heat until golden.
If using chicken, warm it in a pan with 1 tbsp olive oil until heated through.
Blend the sauce: Transfer the roasted pumpkin, yoghurt, nutritional yeast, and vegetable stock to a blender. Blend until smooth, adding extra stock if needed for a creamy consistency.
Prepare the pasta: Cook the Slendier Soybean Fettuccine according to package instructions, then drain.
Assemble the dish: Toss the pasta with the creamy pumpkin sauce. Stir in the tofu or chicken.
Divide into bowls and sprinkle with toasted pine nuts for crunch.