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Ingredients
  • 300g pasta of choice
  • 350g silken tofu, drained
  • 250g frozen spinach
  • 2 to 4 tbsp nutritional yeast (up to personal preference)
  • 150 to 250 ml pasta water (start with less)
  • 10 basil leaves
  • Juice and zest from 1 lemon
  • ¼ tsp ground nutmeg
  • ¼ tsp red chili flakes
  • Salt and pepper to taste
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