VEGAN LEMON TAGLIOLINI

First, blend the silken tofu with the nutritional yeast and a pinch of salt.

Boil the pasta.

Meanwhile, crush the garlic and sauté it in a little olive oil, being careful not to burn it.

Grate the lemon zest, let it cook for a few moments before adding a ladle of cooking water.

Now add our tofu cream and mix with the other ingredients, then add pepper.

Once the pasta is cooked, drain it and toss it for a few moments with our lemon cream. Plate it and add an extra grating of lemon and sprinkle with chopped parsley.