Creamy Lemon "Ricotta" Pappardelle

Method

1. 1 Cook the pasta in abundant salted water until al dente. Reserve at least 2 ladles of pasta cooking water before draining.
2. 2 While the pasta cooks, add the firm tofu, nutritional yeast, lemon juice, miso paste and a drizzle of extra virgin olive oil to a blender. Add the lemon zest, making sure to take only the yellow outer layer - avoid the white pith underneath as it will make the sauce bitter. Add 1 ladle of pasta cooking water and blend until completely creamy and silky. Add a little more water if needed to loosen. Adjust seasoning to taste.
3. 3 Drain the pasta and combine with the sauce. Feel free to add more pasta water to adjust the creaminess to your liking. Please note that adding the tofu sauce directly to a hot pan can cause it to dry out and curdle - make sure the pan is off the heat before adding the sauce.
4. 4 Top with basil, pepper, and more grated lemon zest.