Butternut Squash Pasta

• 300 g pasta (any kind)
• 300 g tofu
• 1 butternut squash
• 2 bell peppers
• 2 carrots
• 1 onion
• 1 red chili
• 250 ml milk
• 30 g spinach
• 1 tsp sugar
• 2 Tbsp + 1 Tbsp olive oil
• 2 Tbsp tomato paste
• 1 tsp caraway
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp tumeric
• 1 tsp salt
• 15 g grated parmesan (optional)

1. Preheat oven t0 200C upper/lower
2. Peel squash, dice peppers, onion, carrot and squash
3. Put squash, bell peppers and carrot into a baking tray, cover in olive oil and bake for 25-30min
4. Cook pasta according to package instructions
5. Combine baked vegetables, tofu, chili, sugar, milk, cumin, paprika, garlic powder, tumeric and salt in a mixer, mix until smooth
6. Sautee onion in olive oil until transparent, add tomato puree and stir well
7. Add the mixed sauce, then add pasta, stir well and garnish with parmesan

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