Press out all the water from tofu and crumble it up.
Heat up a non-stick pan. Add tofu. Mix and add seasoning to taste – garlic, salt, black pepper and paprika.
Keep stirring until all water has evaporated (roughly 4 minutes)
Transform tofu to high-powered blender or food processor.
Add basil, spinach and nutritional yeast.
Pulse until smooth, scraping off the sides if needed.
If mixture is too thin and runny, add to the pan and heat up until more water evaporates.
If mixture is too thick, add a splash of water or unsweetened almond milk.
Roast a handful of pine nuts in a non-stick pan.
In the meantime, cook your whole-grain spaghetti.
When your pasta is cooked, add the smooth sauce and stir well.
Serve with pine nuts and a handful of salad cress.