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Strip the cavolo nero from their stalks, add the leaves to a large bowl of boiling water for 30 seconds until bright then transfer to an ice bath/run under cold water to retain the colour
Add the blanched greens to a blender along with the tofu, garlic, nutritional yeast, miso, lemon juice & a good pinch of salt then blitz until smooth
Add the mixture to a pan with the cooked pasta & a splash of the pasta cooking water as needed to loosen to a glossy sauce
Stir through until the sauce coats the pasta then serve up with cream cheese & an extra squeeze of lemon