high-protein pumpkin pasta

Serves: 4

Ingredients:
2 cups diced butternut
1 tablespoon dried oregano
1 tablespoon olive oil
¼ teaspoon salt
1 garlic head
1 yellow onion, chopped in quarters
300 g silken tofu
2 tablespoons sun-dried tomato
1 lemon, juiced
250 g chickpea pasta
to serve:
2 tablespoons toasted pine nuts
1 handful basil
1 cup rocket

Method:
preheat the oven to 200c. in an oven-safe dish, combine the butternut, onion, oregano, and garlic head. drizzle with olive oil and sprinkle with salt. roast for 30 minutes.
while the vegetables are roasting, cook your pasta according to the packet instructions.
once the vegetables are roasted, transfer them to a food processor or blender. add the sun-dried tomatoes, silken tofu, and lemon juice. squeeze out the roasted garlic and add it to the blender. process until the mixture is smooth.
combine the sauce with the cooked pasta. cook on low heat for a couple of minutes to heat up the sauce.  to serve, top the pasta with toasted pine nuts, fresh rocket, and basil.