Silky Courgettes (Zucchini) Lemon Fusilli

Method

1. 1 Cook the pasta according to package instructions. Reserve a small splash of pasta water before draining.
2. 2 In a pan, heat a drizzle of olive oil. Cook the garlic and zucchini with a pinch of salt until soft and golden. Let cool slightly.
3. 3 Blend 3/4 of the cooked zucchini mixture with walnuts, tofu, nutritional yeast, lemon juice and zest, miso, mint, olive oil, salt, and pepper. Add pasta water as needed to adjust consistency.
4. 4 Toss with cooked pasta and reheat gently. Add a splash of pasta water to make it more silky. note: The sauce may curdle if added to a very hot pan—if you’re reheating or mixing in the pan, do it over low heat to keep the texture creamy.
5. 5 Top with the remaining zucchini, plant-based cheese, and a final drizzle of oil.