Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
209
High
Nutrition per serving
Calories2184.5 kcal (109%)
Total Fat28.9 g (41%)
Carbs397.5 g (153%)
Sugars24 g (27%)
Protein80.6 g (161%)
Sodium1251.4 mg (63%)
Fiber21.5 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 portionfusilli pasta
uncooked
2carrots
medium, sliced
0.5yellow onion
diced
0.5 blocksilken tofu
drained
½ cupvegetable stock
1 ½ Tbsplemon juice
1 Tbspolive oil
½ Tbspgarlic powder
¼ tspthyme
dried
¼ tsprosemary
dried
¼ tspred pepper flakes
crushed, plus more for serving
chives
chopped, for garnish
salt
to taste
black pepper
cracked, to taste
Instructions
Step 1
In a pot, heat oil, then sauté the onion for 5 minutes, or until it starts to brown.
Step 2
Add carrots and sauté for 2 minutes.
Step 3
Add vegetable stock and bring to a boil. Cover with a lid, lower the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
Step 4
While waiting for carrots to cook, cook pasta as per packaging instructions. Drain, then set aside.
Step 5
Carefully transfer the carrots and onion mixture to a blender, then add silken tofu, garlic powder, salt, black pepper, thyme, rosemary, red pepper flakes and blend until very smooth.
Step 6
Taste and add lemon juice. Add more salt and herbs if needed.
Step 7
Return the sauce to the pot. Then, add cooked pasta and coat evenly and allow to cook on low heat for another 5 minutes.
Step 8
Transfer to a plate, garnish with chives and serve with more red pepper flakes, if desired.
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