NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 cup pumpkin puree

6 oz silken tofu

4 oz firm tofu

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp dried sage

PREPARATION

• 1

  Cook the chickpea pasta in a large pot of salted boiling water until al dente, reserving 0.25 cup of the starchy cooking water before draining.

• 2

  While the pasta cooks, press the firm tofu to remove excess moisture, cut into half-inch cubes, and sear in a skillet with olive oil until the edges are golden.

• 3

  In a high-speed blender, combine the silken tofu, pumpkin puree, nutritional yeast, garlic, nutmeg, sea salt, and black pepper, processing until the mixture is completely smooth.

• 4

  Transfer the blended pumpkin sauce to the skillet with the seared tofu over medium-low heat, stirring in the reserved pasta water to create a creamy consistency.

• 5

  Fold in the cooked pasta and dried sage, tossing gently to ensure the sauce clings to every piece of pasta before serving warm.