• 4servings
  • 40minutes
  • 386calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 4 ounce(s) cubed smoked tofu

  3. 1 medium onion , chopped

  4. 3 clove(s) garlic , minced

  5. crushed red pepper , to taste

  6. 1 1/2 cup(s) vegetable broth

  7. 1 pound(s) butternut squash , peeled and cut into 3/4-inch cubes (3 cups)

  8. 1 bunch(es) Swiss chard , stems removed, leaves cut into 1-inch pieces

  9. 8 ounce(s) whole-wheat penne , rigatoni or fusilli

  10. 1/2 cup(s) freshly grated Parmesan cheese

  11. 1/4 teaspoon(s) salt , or to taste

  12. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Put a large pot of water on to boil for cooking pasta.

  2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.

  3. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.


Send feedback