Creamy tofu and pumpkin pasta

1 Preheat oven to 190°C. Place pumpkin on a tray, spray with oil and cook for 20 minutes. Spray pan with oil and cook onion until softened. Add passata and a pinch of nutmeg (optional). Cook for 5 minutes.

2 Meanwhile, cook pasta until al dente.

3 Wilt spinach either in a pan or microwave. Squeeze out excess water. Whizz tofu in a blender and mix with spinach. Season with pepper.

4 Drain pasta and toss spinach and tofu mix through. Add pumpkin and tomato sauce and toss. Sprinkle with pine nuts. Garnish with fresh basil if preferred.