Step 1

Put the silken tofu, nutritional yeast, miso, black pepper, lemon juice, six tablespoons of the oil and a teaspoon and a half of salt in a blender and blitz smooth.

Step 2

Bring two litres of water to a boil, add two teaspoons of salt and cook the spaghetti according to the packet instructions. Near the end of the cooking time, scoop out a mugful of the starchy cooking water, then drain the pasta and drizzle with a little oil.

Step 3

Put the remaining two tablespoons of oil in a wide frying pan on a medium heat and, when it’s hot, stir in the garlic and cook for a couple of minutes, just to the point when it’s sticky and golden and smells of garlic bread.

Step 4

Tip the tofu mix into the pan, stir to combine, then add the pasta and lemon zest, and mix well.

Step 5

Add the reserved pasta water tablespoon by tablespoon to create a looser sauce, if need be (this may not be necessary), mix again, then take off the heat. Fold through the rocket and serve.