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Bring a pot of salted water to the boil | Add the frozen peas and spinach for 30-45 seconds to defrost | Remove and set to one side to cool down
Add the spaghetti to the water and cook according to packet instructions
Halve the lemon and squeeze the juice into the blender | Add the garlic, olive oil, pine nuts (reserve ¼ for dressing), nutritional yeast, silken tofu, spinach and peas (reserve ¼ of the peas for dressing) and blitz until smooth |
Pour into the frying pan and warm | Stir in a little pasta water | Transfer the pasta to the pan and fold to coat | Add more nutritional yeast, peas, pine nuts, some black pepper a drizzle of chilli oil (if using) and some fresh basil leaves