Recipe: Dairy Free Creamy Lemon Pasta

INGREDIENTS

• 1 (16oz) block firm tofu 
• 1 heaped tablespoon nutritional yeast 
• 1 tablespoon cracked black pepper
• Large pinch salt 
• 1 lemon, zested and juiced 
• 1 cup plant-based milk of choice 
• 8 ounces pasta of choice 
• 1+ tablespoon extra virgin olive oil 
• 3 cloves garlic, minced 
• 3 small shallots, finely diced 
• 5 ounces baby spinach 
• ¼ cup chopped parsley 

INSTRUCTIONS 

1. Blend tofu, nutritional yeast, salt, pepper, lemon juice, plant milk, & set aside. 
2. Prepare pasta according to the package instructions and reserve 1 cup pasta water. 
3. Meanwhile, heat 1 tablespoon olive oil over medium heat and add shallots cooking for about 4 minutes. Add garlic and stir for one more minute. 
4. Turn the heat to low before adding the sauce and pasta. 
5. Toss until well combined, adding pasta water, a little at a time if needed to loosen the mixture. 
6. Add fresh spinach and mix together until wilted. Remove from heat and stir in lemon zest. 
7. Serve, topped with parsley, a drizzle of olive oil and more fresh pepper, if desired.