High Protein Pumpkin Pasta (cal: 449, prot: 33.5g)

I used black noodles for a spooky vibe, but the sauce is great on normal noodles (or red lentil pasta) as well! 😊

Detailed written recipe here:

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Ingredients

▢3/4 cup pumpkin puree

▢1/2 onion diced

▢1 bulb garlic minced

▢1/2 cup Nutritional Yeast

▢1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz/ 348g package)

▢1/2 cup Soy Milk unsweetened

▢1/2 tsp garlic powder

▢1/2 tsp onion powder

▢1 1/4 tsp salt

▢1 tsp rubbed sage

▢1 tbsp white wine vinegar

▢1/4 tsp turmeric

▢1/4 tsp pumpkin pie spice

▢1 box What If Foods Charcoal Noodles or Black Bean Spaghetti Pasta

▢Vegan Parmesan if you’re feeling fancy we used the Violife Parm Block

Instructions

-Bring a pot of water to a boil; cook Charcoal Noodles per package instructions.

-In a medium-low heat skillet, saute onion until translucent. Add in minced garlic, and saute for another 3 – 5 minutes, stirring regularly.

-In a blender, mix all ingredients (excluding noodles and parm).

-Once well blended and creamy, combine noodles and sauce.

-Top with parmesan!

by proteindeficientveg