Serves 2
Directions
- 1Cook the spaghetti in well-salted boiling water until al dente.
- 2Reserve 250ml pasta water before draining.
- 3Toast the black pepper in a dry pan over medium heat until fragrant.
- 4Blend the silken tofu, plant milk, nutritional yeast, miso, lemon juice and a splash of pasta water until completely smooth.
- 5Stir the sauce through the pasta over low heat for 1–2 minutes until silky and coating every strand.
- 6Serve topped with extra black pepper, plant-based parmesan and fresh herbs.
Ingredients
- 250 g spaghetti
- 300 g silken tofu
- 50 g nutritional yeast
- 75 ml plant-based milk
- 2 tbsp miso paste
- 1 -2 tbsp lemon juice
- 1 tbsp freshly cracked black pepper
- Extra black pepper
- Grated plant-based parmesan
- Fresh herbs
Equipment
pan
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