Make the sauce using silken tofu, avocado, and nutritional yeast — this combination gives a creamy texture and a rich, almost “cheesy” flavor. Blend everything together with the wine vinegar until completely smooth and silky. If the sauce feels too thick, add a splash of water to reach the desired consistency.

Cook the pasta in well-salted water until al dente, keeping a slight bite. Before draining, reserve a few spoonfuls of the cooking water — it will help bring the sauce together.

Toss the hot pasta with the sauce, letting it coat evenly. If needed, add a bit of the reserved pasta water to create a smoother, more cohesive texture. Finish with a light drizzle of oil, mix gently, and serve while warm.