Spaghetti with Beetroot Sauce

For 2-3 people.

1. Remove the skin and cut 200 gram beetroot (red garden beet) in pieces and cook until soft (about 20 minutes).
2. At the same time, cut 100-250 gram smoked tofu into small cubes and bake.
3. Cut 1 garlic clove into small pieces and bake.
4. Optionally: put the tofu and garlic on a plate and use the pan for the next step.
5. Cut 200 gram of leek into small rings and bake.
6. Optionally: cut 200 gram of mushrooms into slices and bake.
7. Cook 200 gram of spaghetti.
8. If the beetroot is soft, mash them together with a few tablespoons of bouillon powder and some water.
9. Put everything together.
10. Add 100 gram creme fraiche.
11. Add salt, pepper, and smoked paprika to taste.