Lemon Ricotta Spaghetti with Asparagus

Method

1. 1 Cook the spaghetti in salted boiling water until al dente. Reserve a ladle of the pasta cooking water before draining.
2. 2 Sauté the asparagus in a pan with olive oil over medium heat for 2–3 minutes, until tender but still crisp.
3. 3 Add the tofu, nutritional yeast, miso, lemon juice and zest, olive oil, and a splash of reserved pasta water to a blender. Blitz until completely smooth and silky. Add more pasta water a little at a time until you reach a pourable but not watery consistency, you're looking for something that coats the back of a spoon and clings to pasta rather than sliding off it.
4. 4 Toss the drained pasta with the sauce and asparagus until coated.
5. 5 Serve topped with lemon zest, fresh basil, and plant-based parmesan.