Creamy, warm and just the right amount of cheesy. This autumnal mac and cheese pasta has a base of roasted pumpkin, tomatoes, garlic and tofu, so it's lighter and full of nutrients, yet tastes perfectly creamy. The perfect quick dinner when you're craving comfort food in a healthier form.
Ready in 20 minutes
Portions 4
Difficulty simple
Ingredients
- 320 g pasta (penne or conchiglie)
- 200 g hokkaido pumpkin (about half smaller)
- 240 g cherry tomatoes
- 1 whole garlic
- 200 g tofu (natural)
- 20 g of delicatessen yeast
- juice of ½ lemon
- 60 g Parmesan cheese
- 80 g grated mozzarella
- 2 tablespoons olive oil
- salt, pepper
- fresh basil for garnish
Method
- Cut the pumpkin into cubes, cut the tomatoes in half and leave the garlic in the skin. Put everything on a baking tray, drizzle with olive oil, season with salt and bake at 190 °C for about 25 minutes until the pumpkin is soft.
- Remove the garlic from the skin and place in a blender with the roasted vegetables. Add the tofu, deli yeast, lemon juice and a little pasta water. Blend until smooth.
- Mix the sauce with the cooked pasta, stir in the parmesan and mozzarella. If necessary, dilute it with a little water from the pasta.
- Serve sprinkled with fresh basil and extra parmesan cheese. You can also add roasted tomatoes for a colour contrast.
Tips and tricks
- Herbs: you can replace basil with arugula or parsley - they will add a different, but equally fresh tone.
- Lactose-free: if you want a completely plant-based recipe, replace the parmesan and mozzarella with vegan alternatives or add more deli yeast and tofu.
- Winter variation: tomatoes can be omitted in the colder season and more pumpkin added, the sauce will be sweeter and even more delicate.
Nutritional information
| Nutritional values | per serving 1/4 |
| Protein | 30 g |
| Carbohydrates | 70 g |
| Fats | 17,6 g |
| cal | 563 |
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