Joy's creamy green pasta

Serves 4

Silken tofu blended with spinach, basil and parsley into a creamy sauce for rigatoni, topped with lemon-zest kalamata oil.

prepSet up blender
240 g / 8.5 oz baby spinach, washed	Wilt spinach, drain & squeeze	Blend spinach, herbs, tofu, yeast, miso, lemon juice, salt & 4 tbsp oil	Cook pasta with green sauce & cooking water, stirring, 3 min	Distribute between bowls, spoon kalamata oil over & serve
40 g / 1.4 oz basil leaves and tender stems, chopped
15 g / 0.5 oz flat-leaf parsley leaves and tender stalks, chopped
300 g / 10.6 oz silken tofu, drained
20 g / 0.7 oz nutritional yeast
1 tsp white miso
1 lemon, zest finely grated and juiced (1½ tbsp juice)
320 g / 11.3 oz rigatoni	Boil pasta in salted water, cook to packet instructions	Drain pasta, reserve 100 ml cooking water, drizzle with oil
50 g / 1.8 oz pitted kalamata olives, finely chopped	Mix olives with 4 tbsp oil & lemon zest
Fine sea salt
Extra-virgin olive oil

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