Cut the pumpkin into bite-sized pieces. Place in a saucepan with the water and cashews and cook for about 15 minutes with the lid on until soft.

Finely puree the pumpkin-cashew mixture including the cooking water with the kala namak and yeast flakes in a stand mixer.

Finely dice the smoked tofu and fry in a pan with a dash of olive oil over medium-high heat until crispy on all sides. Finally, deglaze with the soy sauce.

Cook the pasta al dente in salted water according to the package instructions, drain, reserving the cooking water. Mix the pasta with the sauce, adding a dash of pasta water if necessary. Serve with freshly ground black pepper, some chopped parsley and the cubes of smoked tofu.