Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set it aside.
Meanwhile, add the tofu, broth, nutritional yeast, lemon juice, garlic, thyme, salt, and pepper to a blender and process until smooth.
Transfer the sauce to a large skillet and add the spinach and tomatoes. Heat over medium heat until the spinach is wilted. Then stir in the cooked pasta, mix well, and serve.
Notes
Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
Leftovers keep refrigerated for 3-4 days. The sauce will thicken as it cools, so reheat on the stovetop with a splash of broth to loosen until heated through.