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Start by cooking the pasta in abundant salted water.
To a blender, add tofu, nutritional yeast, lemon juice and peel, miso paste, and a drizzle of extra virgin olive oil. Add 1 ladle of pasta cooking water and blend until smooth. The sauce should be creamy and silky. Depending on the brand of tofu you might need to add more water
Drain the pasta and combine with the sauce. Feel free to add more pasta water to adjust the creaminess of the sauce to your liking.
Top with basil, pepper, and grated lemon peel.