Pumpkin Pasta

Instructions

1. To make the Cheesy Maple Tofu,

2. Preheat the oven to 400F and prepare a baking tray with parchment paper.

3. Drain the excess water from the tofu package, break it into medium-sized pieces, and add to a large bowl.

4. Add the maple syrup, cornstarch, nutritional yeast, olive oil, garlic powder, salt, and black pepper.

5. Mix the ingredients together.

6. Set onto the prepared tray and bake for 30 - 35 minutes until golden brown. Make sure to flip halfway through and overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.

7. Begin to prepare the remaining pasta dish within the last 10 minutes of the baking time.

8. Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.

9. Rinse and strain, saving ½ cup of the pasta water.

10. Melt the butter in a large pan over medium-high heat.

11. Once it begins to bubble, add the garlic. Cook for 3 – 5 minutes until fragrant.

12. Add the salt, garlic powder, onion powder, minced onion, cracked black pepper, and red chili flakes. Stir and cook for 1 minute.

13. Add the cherry tomatoes, cooking for another 2 – 3 minutes, allowing them to soften.

14. Next, add pumpkin puree and the heavy cream, nutritional yeast, and pasta water, and let it cook for 5 minutes to thicken.

15. Add the parmesan cheese, constantly stir to allow even melting, and bring the mixture to a light boil.

16. Transfer the cooked Spaghettini pasta into the large pan with the sauce, mixing thoroughly to combine.

17. Gently stir the cheesy maple tofu into the pasta, and serve with fresh basil leaves- enjoy!