Start heating the water for pasta.
Meanwhile, prepare the pesto: mince the arugula with garlic and almonds and add oil. Blend the tofu gradually adding the Trevalli UHT cooking cream. Mix the blended tofu cream with the arugula pesto. Taste and check if it is savoury enough.
When the water is boiling, boil the pasta and drain al dente.
Complete the cooking of the pasta in the sauce adding a splash of water where the pasta was boiled, to let the cream coat the pasta. Decorate with arugula, almonds and serve.
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