Cook the spaghetti in well-salted boiling water until al dente. Reserve 250ml pasta water before draining.
Toast the black pepper in a dry pan over medium heat until fragrant.
Blend the silken tofu, plant milk, nutritional yeast, miso, lemon juice and a splash of pasta water until completely smooth.
Stir the sauce through the pasta over low heat for 1–2 minutes until silky and coating every strand.
Serve topped with extra black pepper, plant-based parmesan and fresh herbs.
