Prepare everything for the execution of this task: chop onions; cut pumpkin into dices, 2x2 cm; cut tofu in small dices. Warm-up water for pasta.
In a large pot, warm-up olive oil. Sautée onions until they are soft. Halfway through you may add a bit of water and salt so it softens faster.
Once onions are ready, add pumpkin and sautée for a few minutes. Then add water, cover with a lid, and let it cook for about 20 minutes.
In the meantime prepare the stuffing for pasta: blend tofu with all other ingredients, except for rosemary, in a blender until smooth. Add rosemary and stir it in by hand. Cook pasta, strain it and let it cool down a little.
Check your ragu - when the pumpkin is soft, add the spices and stir. Then add cooking cream, stir it and move ragu from a pot to a large baking tray. You can also use two smaller baking trays.
Using a teaspoon, stuff pasta shells with tofu "cottage cheese". Place them on top of ragu in the baking tray until you cover the whole surface in the baking tray.
Bake the dish at 180°C for 25 minutes. Then turn on ventilation in the oven and bake for another 5 minutes.
Done!
