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Smt. Krithika Uppili

Tofu Pumpkin Sauce Pasta

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 piece Firm tofu
  • ½ a Yellow pumpkin
  • 4 pieces Cashews
  • 1 tsp Red chili powder
  • ⅓ cup Milk
  • 2 cups Pasta of choice
  • 1 tbsp Butter
  • ½ cup Broccoli florets
  • ½ cup Capsicum, diced
  • ⅓ cups Sweet corn
  • ½ tsp Oregano
  • ½ tsp Chilli flakes
  • 2 tbsp Cheese of choice (optional)
  • A few pieces Olives (optional)
  • A few pieces Jalapeno (optional)
  • Salt to taste

Method
 

  1. Cook the pasta: Boil 2 cups of pasta in salted water according to package instructions until al dante. Drain and set aside.
  2. Boil the pumpkin: Peel and chop ½ of a yellow pumpkin into chunks. Boil until soft and tender, then set aside to cool completely.
  3. Blend the sauce: Once the pumpkin has cooled, add it to a blender along with the firm tofu, cashews, red chilli powder, salt, and milk (for grinding). Blend into a thick, smooth, creamy paste. Your protein-packed satvic sauce is ready!
  4. Sauté the vegetables: Heat 1 tablespoon butter in a pan over medium-high heat. Add the broccoli florets, capsicum, and sweet corn. Season with a pinch of salt, oregano, and chilli flakes. Stir-fry until the veggies are cooked but still have a nice crunch.
  5. Bring it all together: Lower the heat and pour the tofu-pumpkin sauce over the sautéed vegetables. Stir to coat, then add the cooked pasta and toss everything together until well combined and heated through.
  6. Serve: Plate the pasta and top with some cheese if desired for extra creaminess. Finish with some olives (optional, for serving) and jalapeños (optional, for serving) for a bold, flavourful touch. Serve hot and enjoy!

Notes

This recipe is naturally high in plant-based protein from tofu and cashews — perfect for a satvic diet.
Skip the cheese to keep it fully dairy-free and lighter.
The sauce also works beautifully as a dip or spread for wraps and sandwiches.
For extra creaminess, soak the cashews in water for 30 minutes before blending.