Creamy Roasted Autumn Veg Pasta with Tofu

This is one of my go-to autumn suppers – quick, cosy, and packed with flavour. It’s the kind of meal that feels comforting and indulgent, yet is full of nourishing, colourful vegetables to support your energy and wellbeing. Perfect for busy weeknights when you want something simple on the table that still feels wholesome and warming.

Ingredients (serves 2–3)

• 1 large sweet potato

• 1 large beetroot

• 1 red onion

• 1 courgette

• 2 carrots

• Olive oil

• Sea salt & black pepper

• 200–250g oat pasta

• 1 block firm tofu

• A handful of kale

• Splash of vegetable stock or cream (optional)

• Parmesan, to serve

Method

1. Roast the vegetables - Preheat your oven to 200°C (fan). Chop the sweet potato, beetroot, red onion, courgette and carrots into chunks. Toss with olive oil, salt and pepper, then spread evenly on a baking tray. Roast for 40–45 minutes until soft and lightly caramelised.

2. Cook the pasta - While the vegetables are roasting, cook your oat pasta according to packet instructions. Drain and set aside.

3. Prepare the tofu & kale - Slice the tofu into cubes and bake in the oven (or pan-fry) until golden and slightly crisp. Steam the kale until just tender and vibrant green.

4. Make the creamy sauce - Once the vegetables are cooked, transfer them to a blender and blend until smooth and creamy. Add a splash of stock or cream if needed to loosen the sauce to your preferred consistency.

5. Combine & serve - Stir the creamy roasted veg sauce through the cooked pasta, then fold in the steamed kale. Top with the golden tofu and finish with a generous sprinkle of Parmesan.

A colourful, deeply comforting bowl of goodness that’s perfect for chilly evenings when you crave warmth and nourishment in equal measure. Save this one for those nights when you want something simple, satisfying, and full of feel-good flavour.