1. Cook the pasta:
Cook the pasta in a large pot of boiling salted water according to package instructions until al dente, drain, and set aside.

2. Sauté mushrooms and onions:
Slice the mushrooms and onions and cook them in a non-stick pan without oil until they begin to caramelize.

3. Blend the creamy sauce:
Add the courgettes, tofu, chickpeas, nutritional yeast, and veggie bouillon seasoning with a little water to a blender and blend until completely smooth.

4. Heat the sauce:
Pour the blended sauce into the pan with the caramelized mushrooms and heat for a few minutes until thick and warm.

5. Stir in the pasta:
Add the cooked pasta to the sauce and mix well to coat everything evenly.

6. Fold in the spinach:
Remove the pan from the heat, add the fresh spinach, and stir until wilted.

7. Plate and serve:
Garnish with fresh parsley and cherry tomatoes.

Nutritional Information (approx. per serving)

• Energy: 550 kcal
• Protein: 39 g
• Carbohydrates: 72 g
• Fat: 10 g
• Fiber: 18 g