Creamy Greeny Pasta

• timp total: 3 minutes

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220g silken tofu

45g baby spinach

20g fresh basil leaves

1 garlic clove

2tbsp nutritional yeast

Juice of 1 lemon

Zest of ½ lemon

1 tsp salt

60–120ml reserved pasta water, to adjust sauce consistency

350g pasta

30g panko breadcrumbs

1 tbsp olive oil

1 pinch garlic salt

2–3 tbsp parmesan

Pinch of salt

1 tbsp chopped parsley

Bring a large pot of salted water to a boil. Cook the pasta until al dente.

Reserve about 120ml of pasta water, then drain and set aside.

In a blender or food processor, combine:

tofu, spinach, basil, garlic, lemon juice and zest, salt, nutritional yeast

Blend until completely smooth and vibrant green.

Taste and adjust lemon and salt, if needed.

In a small frying pan, heat olive oil over medium heat.

Stir in breadcrumbs and a pinch of garlic salt.

Toast for 2–4 minutes, stirring constantly

Remove from heat and stir in parmesan and optional lemon zest or parsley.

Add the sauce to a pan and add pasta water

Return the cooked pasta to the pan.

Plate the pasta and top generously with the crispy breadcrumb topping, chilli flakes, lemon zest and EVOO