Pumpkin, tofu and emmental pasta

Serves 2-3

Ingredients:

2 white or yellow onions, diced

2 tbsp olive or rapeseed oil

2 cloves miced garlic

100g emmental cheese (gruyere or gouda work nicely too), grated

300g silken tofu

180g pumpkin puree

1/4 tsp nutmeg

salt and pepper to taste

80g pasta per person (shape is your choice!)

Method:

On a low heat, put the oil into a frying pan, then add the onions and allow them to cook slowly (about 40-45 minutes) until they are caramelised and sticky. Take 1/4 of the onions out the pan and leave them on the side for a moment. Add the minced garlic and pumpkin puree to the onions in the pan and cook on a high heat.

Cook your pasta in a pot of salted boiling water until al dente (or how you like pasta)

Add this mixture to a blender or food processor, along with 80g of the grated cheese, the tofu, salt, pepper and nutmeg and blend until creamy. You may need to add some of the pasta water to loosen up the sauce a bit.

Mix the leftover caramelised onions into your sauce.

Add your cooked pasta to the bowls, top with the sauce and the rest of your cheese and enjoy!