In a saucepan with hot boiling water cook the pasta until al dente.

In a large blender, put the tofu, nutritional yeast, turmeric powder, salt and pepper to taste, smoked paprika, sun-dried tomatoes, frozen spinach, dried oregano, garlic powder, and onion powder.

Stir in the pasta water and blitz until smooth.

Warm olive oil in a nonstick frying pan over medium heat and pour the sauce mixture and the cooked pasta. If the mixture is too dry add little bit pasta water.

Cook for 5 more minutes and serve with fresh parsley and cherry tomatoes.

Drizzle some more olive oil