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Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve a little pasta water, then drain.
While the pasta cooks, add the basil, olive oil, pine nuts, lemon juice and garlic to a blender. Blend until smooth to make the pesto.
In a blender cup blitz together the silken tofu and the soya milk until smooth.
In a pan, melt the Flora light over a medium heat, then whisk in the flour to form a roux. Slowly add the soy milk and silken tofu mix, whisking constantly until smooth and slightly thickened.
Add the apple cider vinegar, nutritional yeast, garlic granules and onion granules to the pan. Whisk until completely smooth and creamy.
Stir around half the pesto into the creamy base, then pour on top of the cooked pasta. Don’t stir too much if you want the marbling affect. Optionally, add a splash of reserved pasta water if you need to loosen the sauce.
Serve immediately, topped with the rest of the pesto and extra basil, black pepper and/or toasted pine nuts if you like.