Sauce:

1. Cut up the pumpkin, carrots, both types of potato, onion, garlic and cauliflower into small chunks. Put all of the chunky vegetables and stock cubes into a large pot. Cover with water, just enough so the water only just covers the veg.
2. Put on high heat, covered, until it boils. Then lower heat to medium, uncover pot and cook until the vegetables are soft and mushy. Add the spinach and allow it to wilt before removing pot from heat.
3. Using a stick blender, blend all of the vegetables together until it is a smooth-ish pureed sauce. Add the coconut cream and salt and pepper to taste. Blend with stick blender further. Set aside. Optional: you can add more coconut cream if you want. Just be careful not to make the sauce too runny.

Method:

1. Fill a pot with water and put it on high heat. Add 1 Tblsp of olive oil to the water and some salt. When the water is boiling, add the pasta.
2. When the pasta is cooked, drain the water and set aside.
3. In a large fry pan, melt the nuttelex on medium heat and add the onions. Sweat the onions, and then add the garlic, basil and mixed herbs. Mix and cook for 1 minute.
4. Add the zucchini. Cook for 1 minute, then add the mushrooms. Add all the other green vegetables. Cook until warmed through.
5. Add the green vegetable mix to the cooked pasta and mix together.
6. Add the green pumpkin sauce to the pasta and vegetable, add as much as you desire. For extra saucy or only just coated. Serve and enjoy. Add nutritional yeast on top if desired.