Tofu Ricotta, Lemon and Spinach Rigatoni

Method

1. Heat 1 tbsp of oil in a frying pan. Cook the rigatoni, peas and spinach together in a large pan of boiling salted water for approximately 10 minutes until al dente, following packet instructions.
2. Finely chop the onion and fry in the oil until translucent.
3. Drain the tofu and add to a mixing bowl with the salt, pepper, apple cider vinegar, lemon juice, most of the zest, garlic, 1 tbsp olive oil and the nutritional yeast. Blend until smooth and creamy.
4. When the pasta is ready, reserve 1 cup of the cooking water, then drain. Add the pasta, peas and spinach to the tofu mixture and stir to coat everything evenly.
5. Pour the pasta and tofu mixture into the frying pan to incorporate the onions and heat everything through evenly.
6. Season to taste and add pasta water a little at a time to reach your desired sauce consistency. Plate up and finish with fresh parsley, remaining lemon zest, a drizzle of olive oil and black pepper.

Equipment

• Hand blender or blender
• Saucepan
• Mixing bowl
• Frying pan
• Sharp knife
• Chopping board
• Spatula
• Colander
• Teaspoon
• Tablespoon
• Tongs