Wholegrain penne with pumpkin and tofu

Name: wholegrain penne with pumpkin and tofu
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 tomato; 800 g chilled pumpkin pieces; 2 toe garlic; 5 el traditional olive oil; 2 el balsamic vinegar; 375 g tofu natural; 3 el wheat flour; 1 lemon cleaned up; 20 g fresh flat parsley; 300 g wholegrain penne

Wholegrain penne with roasted tomatoes, pumpkin and garlic, fried tofu with lemon zest and parsley.

Ingredients

Kitchen Stuff

1 food processor

Directions

Preheat the oven to 200 ˚C. Cut the tomatoes into quarters and mix with the pumpkin, garlic, oil and vinegar in the roasting pan.
Season with pepper and salt. Roast in the middle of the oven in approx. 30 min. Until done. Change regularly.
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.
Heat the oil in a frying pan and fry the cubes over a high heat in 8 min. Golden brown and crispy. Change regularly.
Scoop out of the pan and drain on kitchen paper.
Meanwhile, grate the yellow skin of the lemon and finely chop the parsley and garlic. Mix with the tofu cubes.
Meanwhile, cook the penne according to the instructions on the package. Drain and collect 1 cup of the cooking liquid.
Remove the roasting pan from the oven and put the vegetable mixture in the bowl of the food processor.
Add the cup of cooking liquid and puree until smooth. Season with pepper and salt.
Spoon the sauce through the pasta. Garnish with the tofu cubes. Nice with pine nuts.