Pasta Shells Stuffed With Tofu Ricotta

Cook the shells for 9 mins in boiling, salted water, until barely cooked (they will continue to cook in the oven). Drain and drizzle with some olive oil to prevent them from sticking. Preheat the oven to 180°C.

Meanwhile, make the tofu ricotta. First, zest the lemon and set the lemon zest aside. Add the tofu, lemon juice, nutritional yeast, miso, garlic powder and salt and pepper to a small food processor or blender. Blend until almost smooth. Taste and adjust the seasonings.

In a medium sized baking dish (about 21 x 26cm) pour in the marinara. Spoon about half to three quarters of a tbsp into each of the pasta shells, then place them snuggly into the marinara. Drizzle over a little olive oil, then cover tightly with silver foil. Bake for 25 mins.

Roast the nuts in the oven until golden brown, about 3-5 mins, on the lower shelf.

While the pasta is cooking, make the herby drizzle. Finely chop the herbs, mince the garlic and deseed and finely chop the chilli (you could also use a small food processor for this). Add these all to a small bowl with the reserved lemon zest, enough olive oil to loosen it into a drizzle, and plenty of salt and pepper.

Check that the pasta is cooked through, if not bake for another 5 mins.

Finish with chopped nuts and the herby drizzle and an extra sprinkle of nutritional yeast if you like.