Broccoli Pesto Pasta With Whipped Lemon Tofu

Using a food processor, a knife or a pestle and mortar, pulse the basil and pine nuts with a pinch of salt until just pulverised. You want to keep some of the pine nuts whole.

Using the largest side of a box grater, grate the whole broccoli, stem and florets, leaving only the very tough end. Grate the garlic on the smallest side.

Cook the broccoli and garlic in a large pan with about 3 tbsp of olive oil and a pinch of salt, on medium high, for about 8 mins until it’s starting to char.

Add the basil and pine nuts to the pan and cook for another 2-3 mins.

Meanwhile, cook your pasta as per package instructions. Drain and keep a cup of pasta water. Stir the pasta gently through the broccoli pesto in the pan. Add a splash of pasta water and plenty of olive oil.

To make the whipped lemon tofu, add the tofu, juice of two lemons, 3 tbsp of olive oil, miso, nutritional yeast, garlic powder and 1 tbsp of water to a blender. Blend until smooth and season to taste with salt and pepper. You may need to add more water to loosen it up.

To serve, spoon a generous amount of the whipped tofu onto the bottom of a plate, then layer over the pasta and finish with some lemon zest, plenty of black pepper and a drizzle of olive oil. Add a few basil leaves and a handful of pine nuts to finish.