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Bring a large pot of salted water to a boil.
While you’re waiting for the water to boil, add spinach, basil, tofu, lemon juice, parmesan cheese (or nutritional yeast), olive oil, garlic powder, salt, and pepper to a blender and blend on high 30 seconds, or until smooth, pausing to scrape down the sides with a spatula as needed. Taste and adjust seasonings as desired and set aside.
Once water is boiling, add pasta and cook according to package instructions, or until al dente (tender but firm to the bite). Before draining pasta, reserve ½ cup of the cooking water. (I like to ladle the pasta cooking water into a liquid measuring glass.) Drain pasta and return it to the pot.
Pour green sauce and ¼ cup reserved pasta cooking water over pasta and gently toss until evenly coated. If sauce is too thick, gradually stir in more pasta cooking water 1 tablespoon at a time, until desired consistency is reached. Serve with more grated parmesan cheese and pepper if desired.