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HannahRose
Wholegrain penne with pumpkin and tofu
Wholegrain penne with roasted tomatoes, pumpkin and garlic, fried tofu with lemon zest and parsley.
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Ingredients
Directions
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Preheat the oven to 200 ˚C. Cut the tomatoes into quarters and mix with the pumpkin, garlic, oil and vinegar in the roasting pan.
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Season with pepper and salt. Roast in the middle of the oven in approx. 30 min. Until done. Change regularly.
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In the meantime, dry the tofu dry and cut into cubes of 1 x 1 cm. Roll the cubes through the flour and season with salt and pepper.
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Heat the oil in a frying pan and fry the cubes over a high heat in 8 min. Golden brown and crispy. Change regularly.
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Scoop out of the pan and drain on kitchen paper.
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Meanwhile, grate the yellow skin of the lemon and finely chop the parsley and garlic. Mix with the tofu cubes.
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Meanwhile, cook the penne according to the instructions on the package. Drain and collect 1 cup of the cooking liquid.
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Remove the roasting pan from the oven and put the vegetable mixture in the bowl of the food processor.
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Add the cup of cooking liquid and puree until smooth. Season with pepper and salt.
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Spoon the sauce through the pasta. Garnish with the tofu cubes. Nice with pine nuts.
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Nutrition
570Calories
Sodium1% DV20mg
Fat34% DV22g
Protein50% DV25g
Carbs21% DV64g
Fiber36% DV9g
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