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Add the walnuts to a food processor and pulse until finely ground.
Then add the sundried tomatoes, ajvar, fresh herbs, olive oil, and lemon juice.
Blend until smooth, scraping down the sides as needed.
Taste and season with salt and black pepper.
If the it’s too thick, add a little more olive oil or a splash of water and blend again.
Set aside.
Cook the pasta according to the package instructions.
Meanwhile, blend all of the silken tofu cream ingredients until completely smooth.
Set aside.
In a large frying pan, add the spinach and cook until wilted.
Stir in 3-4 tbsp of the sundried tomato walnut dip, then pour in the silken tofu cream and mix well to combine.
Once the pasta is cooked, drain and transfer it to the frying pan.
Toss everything together until evenly coated.