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Get all the ingredients ready.
Prepare cavolo nero by taking the leaves off the stems and giving them a wash.
Bring a large pan of salted water to boil and pop in prepared kale to blanch for 2 minutes. Once time is up, take it out of the pan using slotted spoon or kitchen tongs.
Bring water back to boil and once boiling again add pasta and cook as per package instructions.
As your pasta is cooking, make the sauce.
Pop blanched cavolo nero, silken tofu, mustard, lemon juice, nutritional yeast (or parmesan), milk, salt and pepper into a blender and blitz until smooth.
Pour the sauce into a large pan. Add butter beans (with liquid), frozen peas and put on a low heat.
In the meantime drain the pasta and save a cup of pasta water.
Add pasta to the pan with the sauce and give it a gentle mix, keeping it on a low heat just for a couple of minutes more.
Take the pan off the heat. Give pasta a little taste and adjust the seasoning if needed.
Last but not least, add spinach and mix it in allowing residual heat from the pasta to wilt it.
Plate up and enjoy!