Cavolo Nero Pasta + Tofu Ricotta

Start with the tofu ricotta. Tear the tofu and add it to a fast-powered blender, along with the lemon juice, plant-based milk, olive oil and a pinch of salt. Blend into a smooth ricotta-like consistency - adding more milk if necessary - then transfer to a bowl and set aside.

Bring a large saucepan of water to a boil. Tear the leaves off the cavolo nero stems and discard the stems. Add the leaves and garlic to the saucepan, then cook for 5 minutes.

Meanwhile, quickly rinse the blender, then use a pair of tongs to transfer the cavolo nero and garlic to the blender. Next, add the pasta to the cooking water, along with a pinch of salt, and cook until al dente.

To the blender, add the remaining ingredients for the cavolo nero sauce: basil, nutritional yeast, plant-based milk, lemon zest and olive oil and pinches of salt and pepper. Use a ladle or cup to transfer the pasta cooking water to the blender, then blend until smooth.

Pour the sauce into a pan and heat through on a low heat, adding a splash more pasta cooking water to loosen it, if necessary. Then drain the pasta and stir it into the sauce.

To serve, top the pasta with a spoonful of tofu ricotta, a drizzle of olive oil and a small pinch of freshly ground black pepper.