Luci Tofu Pesto Pumpkin Pasta

1. Basil, spinach, pine nuts, a little bit of tahini, salt, 1/2 garlic clove (not crushed- just squashed with the back of knife), lemon juice blended in a food processor.

2. Steam pumpkin until soft, add 2-3 pieces and blend into the pesto mix. 3. Boil water and cook pasta.

4. Cook the rest of the pumpkin (I used 1/3 of a Kent pumpkin half- about 10-20 medium pieced pieces) in a saucepan, add a large handful spinach, tofu cubed, salt, sauce that has just been made.

!THERE IS NO OIL IN THIS RECIPE!

5. Add pasta water to the sauce until it is a nice saucy consistency. Turn off heat.

6. Add 1/2 a packet of cooked pasta and combine.