And the chopped onion to a pan of oil and sauté for a few minutes. Once starting to brown add the carrot and the garlic.

Few minutes later add the oregano, chilli and salt.

After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.

As the sauce reduces, its time to move on to the ricotta. If you have a food processor blitz your sunflower seeds to a fine powder. I don’t so I used a spice/coffee grinder and that worked great.

Blend the tofu along with the ground seeds and once smooth add to a bowl along with the garlic, oil, salt and lemon. Mix well then add the nutritional yeast.

Next up- filling! Chop your mushrooms nice and thin and add to a big pan of hot oil. I used a wok. Meanwhile prepare the chard. After 5 mins add the chard to the pan until wilted.

Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.