Cook the pasta in salted boiling water according to package instructions, until al dente. Before draining, reserve 1 cup of the pasta water.
To a blender, add all of the ingredients except the pasta. Blend until smooth and creamy.
Transfer the sauce to a pot and warm it up over medium heat, stirring occasionally.
Add the pasta to the pot and toss to coat. Add a splash of pasta water if needed. Serve with your favorite cheese on top (she uses stracciatella).
A saucy, no-chop weeknight pasta that comes together in under 30 minutes; the silken tofu and nutritional yeast make it creamy and protein-packed (vegan). From Petra Atanasova (Sunglow Kitchen) on Instagram.
