'Green Goddess' Rigatoni

Ingredients:

• 250g dried rigatoni pasta, cooked to packet specifications
• 120g Cavolo Nero Kale, washed and stripped down the stems
• 1 block (300g) silken tofu
• 2 tbsp nutritional yeast
• 1 tbsp miso paste
• Juice of 1/2 a lemon
• 2 garlic cloves
• Salt, to taste
• (Optional) Plant based cream cheese or yoghurt for topping

Method:

1. Strip the Cavolo Nero Kale down the stem. Blanch the leaves for 1 minute in boiling water until leaves turn bright green. Remove from the hot water and cool, either in an ice bath or under running water to keep its vibrant colour.
2. Add the blanched kale to a blender, alongside the silken tofu, nutritional yiest, miso paste, lemon juice and garlic cloves. Blend until smooth and silky.
3. Add the sauce to a pan with the cooked pasta and heat through to warm. You might need to add a splash of water (or retained pasta water) to loosen to a creamy consistency. Season with extra salt if needed.
4. Serve hot, with a dollop of plant based cream cheese or yoghurt and extra nutritional yiest if desired.