- 150 grams of pasta (it is better to use long pasta such as spaghetti and linguine)

- 200 grams of pumpkin (about ⅛)

- 100 milliliters of plant-based cream

- 100 grams of smoked tofu

- 50 grams of onion (about ½)

- 2 tbsp of olive oil

- 1 tbsp of salt

- A pinch of pepper

First of all, dice the smoked tofu and cook it in a pan until it’s crunchy. Once it’s cooked, set the tofu aside. Then, chop the onion and dice the pumpkin. Sauté the onion in olive oil. After a few minutes, add the pumpkin and the cream to the pan and let it cook for twenty minutes (you may need to add water).
In the meantime, cook the pasta and drain it when it is “al dente”. Combine the pasta, the pumpkin cream, and the smoked tofu into a pan. Let cook everything for a couple of minutes and serve.

Pumpkin and smoked tofu pasta can be kept in the fridge for two days.