High Protein Pumpkin Pasta
Creamy, cozy and packed with plant-based protein, this High Protein Pumpkin Pasta is an easy fall dinner that comes together in just 20 minutes. The best part? There’s no chopping required. Silken tofu and Native Forest Organic Simple Coconut Milk create a smooth, creamy sauce, while pumpkin puree gives it plenty of fall flavor. An Edward & Sons Garden Veggie Bouillon Cube adds a savory base, with nutritional yeast, garlic and smoked paprika bringing everything together. It’s easy to make, satisfying and perfect for a busy weeknight.
Why You’ll Love This Pumpkin Pasta
This is the kind of dinner that tastes like it took way more effort than it actually did. The sauce comes together entirely in a blender while the pasta cooks, so you can have dinner on the table in about 20 minutes. It’s also a great way to add more plant-based protein to pasta night thanks to silken tofu, which blends right into the sauce without changing its creamy texture. It's creamy, delicious, and the perfect weeknight meal.
High Protein Pumpkin Pasta
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
- 16 ounces pasta of choice, gluten-free if needed
- 1 (16-ounce) block silken tofu
- 1 cup unsweetened pumpkin puree
- 1 cup Native Forest Organic Simple Coconut Milk
- 1 Edward & Sons Garden Veggie Bouillon Cube
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Crushed red pepper, to taste (optional)
Instructions
1. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, cook the pasta until al dente according to the package directions. Drain, but do not rinse.
2. Make the pumpkin sauce. While the pasta cooks, add the silken tofu, pumpkin puree, coconut milk, Garden Veggie Bouillon Cube, nutritional yeast, garlic powder and smoked paprika to a high-speed blender. Add crushed red pepper if you like a little heat. Blend on high for 45–60 seconds, or until completely smooth and creamy.
3. Warm the sauce. Transfer the pumpkin sauce to a small pot and bring it to a gentle simmer over medium-low heat while the pasta finishes cooking, stirring occasionally.
4. Combine. Return the drained pasta to its pot and pour the warm pumpkin sauce over top. Toss until the pasta is evenly coated. Taste and adjust the seasonings as needed.
5. Serve. Serve immediately while warm. Add an extra sprinkle of nutritional yeast or crushed red pepper on top, if desired.
