High Protein Dairy-Free Pesto Pasta

0 Bring a large pot of generously salted water to a boil and add in the pasta. Cook until al dente, reserving 2 cups of pasta water, draining the noodles and setting aside.
1 While the pasta is cooking, add the tofu, basil, parsley, miso, garlic, lemon juice, 1 cup pasta water, capers, and nutritional yeast to a blender and puree until smooth and creamy. Season to taste with salt and pepper.
2 Return the pasta to the pan after draining pour the sauce over the noodles and add the spinach, stirring until wilted and adding a splash of additional pasta water if needed for desired texture. Toss to coat and season with dairy-free parmesan, stirring to combine. Sprinkle with fresh basil if desired and enjoy!
3 If you are making this recipe for meal prep, it's best to store your sauce and noodles separately and toss right before enjoying.