Fettuccine Tofu “Alfredo”

Cook the pasta according to package instructions, reserving ½ cup of the pasta water before draining. 2. In a pan over medium heat, warm ½ Tbsp olive oil. Add in minced garlic and cook for about 1 minute, until fragrant. Stir in spinach and let it wilt. 3. In a blender, combine the tofu, nutritional yeast, sautéed garlic and spinach, onion powder, lemon juice, remaining olive oil, salt, pepper, and pasta water until smooth. 4. Add the drained pasta back into the pot along with the alfredo sauce and cook for 2-3 minutes until thickened and warmed. 5. Divide into bowls and enjoy.