Step 1

Press out all the water from tofu and crumble it up.

Step 2

Heat up a non-stick pan. Add tofu. Mix and add seasoning to taste – garlic, salt, black pepper and paprika.

Step 3

Keep stirring until all water has evaporated (roughly 4 minutes)

Step 4

Transform tofu to high-powered blender or food processor.

Step 5

Add basil, spinach and nutritional yeast.

Step 6

Pulse until smooth, scraping off the sides if needed.

Step 7

If mixture is too thin and runny, add to the pan and heat up until more water evaporates.

Step 8

If mixture is too thick, add a splash of water or unsweetened almond milk.

Step 9

Roast a handful of pine nuts in a non-stick pan.

Step 10

In the meantime, cook your whole-grain spaghetti.

Step 11

When your pasta is cooked, add the smooth sauce and stir well.

Step 12

Serve with pine nuts and a handful of salad cress.