Step 1

Boil the pasta according to package instructions, then drain and set aside.

Step 2

While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.

Step 3

In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.

Step 4

Pour the creamy sauce from the blender into the pan with the garlic and stir.

Step 5

Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.

Step 6

If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.

Step 7

Serve.