Red lentil pasta with butternut cream and smoked tofu

Ingredients

For 1 serving

• Red lentil pasta70 g
• Butternut squash200 g
• Smoked tofu100 g
• Shallot20 g
• Fresh sage3 g
• Nutmeg1 pinch
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – December

Method

1. Peel the butternut squash, scoop out the seeds and cut the flesh into roughly 1 cm cubes; peel and slice the shallot.
2. Put the squash and shallot in a small pan with a splash of water and a pinch of salt, cover and cook for 15 minutes over a medium-low heat, stirring now and then, until the squash crushes with a fork; blend with the nutmeg into a smooth cream.
3. Meanwhile bring a large pan of water to the boil for the pasta and salt it. Pat the smoked tofu dry and dice it.
4. Heat the oil in a frying pan over a medium-high heat and brown the tofu with the fresh sage leaves for 5–6 minutes, turning, until crisp and the sage is brittle.
5. Cook the red lentil pasta for the time on the packet, tasting it a minute early; drain, keeping a splash of cooking water.
6. Toss it over a low heat with the squash cream and a splash of water until creamy and well coated, then serve with the tofu, sage and some black pepper.