Finally, I can share the recipe for this pasta with radicchio, pumpkin, and tofu! I promised one of my readers a new recipe with radicchio, and even if slightly late, here it is!
This is a vegan (or vegetarian, if a small amount of grated cheese is used) dish I experimented with to specifically transform into vegan a dish (that was not vegan at all) I enjoyed, truly enjoyed, at a restaurant some time ago.
As you know, we love going to restaurants, both for Sunday tourism and special occasions, and on one of these occasions, at a rather well-known restaurant here in my area, we ate a very traditional first course with radicchio, pumpkin, and sausage.
It was excellent. And I could have replicated it exactly the same. But, as you know, I hardly ever buy meat.
Then I intentionally wanted to experiment. I wanted to prove to myself and my husband that we could enjoy a dish similar to the original even in a vegetarian or vegan version.
And I won. 😊
It is really an excellent dish, take my word for it.
The granularity (is that the right word? granularity? 😉 ) of the tofu suitably replaces the granularity of the sausage, and a generous sprinkle of pepper makes the dish flavorful. Moreover, the bitterness of the radicchio perfectly matches the sweetness of the pumpkin, so I assure you that this pasta with radicchio, pumpkin, and tofu is really tasty! And we really liked it.
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Looking for more recipes with tofu? 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz pasta (I used penne)
- 3.5 oz pumpkin (weighed peeled)
- 2.8 oz red radicchio
- 3.5 oz tofu
- Half red onion
- 2 tbsp grated Parmesan cheese (or alternatively, breadcrumbs)
- extra virgin olive oil
- pepper
Tools
- Pasta Pot
- Frying Pan
Steps
Cut the pumpkin into cubes and boil it (I cooked it in the microwave for 4 minutes) or cook it in a pan with a little oil.
In a pan, sauté the sliced onion in a little oil.
Add the washed and sliced radicchio and let it wilt for a few minutes.
Add the tofu and crumble it by mashing with a fork.
Let the tofu absorb flavors, pour in the boiled pumpkin cubes, and mash with the fork.
👉 The pumpkin can also be left in cubes, but I preferred to crumble it.
Mix and allow all ingredients to absorb flavors, adding a generous sprinkle of pepper.
Meanwhile, cook the pasta. Once cooked, drain it and add it to the sauce pan and toss. A few tablespoons of pasta cooking water can be useful for tossing.
During tossing, I added a couple of tablespoons of Parmesan. It helps bind everything together, considering that tofu tends to remain quite ‘crumbly’.
☝ In this way, the dish is not vegan, so for those who are vegan, I suggest replacing the cheese with breadcrumbs.
Serve hot and enjoy!
Speaking of breadcrumbs used as a ‘binder’, here are three recipes to check out. These are three of my vegan first courses where breadcrumbs… shine. 😉
Colorful Mezze Maniche with Vegetables and Breadcrumbs
Olive Leaves Pasta with Sun-Dried Tomatoes and Breadcrumbs
Aromatic Penne with Breadcrumbs
Salt-Free Tips
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, so the palate gets accustomed slowly without noticing the progressive reduction.
▫ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water; prefer cooking methods that preserve flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a break from the rules. It’s good for your mood and helps you persevere.
If you don’t want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On my WhatsApp channel and on Instagram, on the Facebook page, in Pinterest and in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you want… subscribe to my Newsletter.
