Cook pasta in salted water according to package instructions, then drain and set aside.

In a blender, combine tofu, almond milk, nutritional yeast, lemon juice, salt, and pepper, then blend until smooth.

Heat olive oil in a skillet, sauté minced garlic until fragrant.

Pour blended sauce into skillet, cook gently for 3–5 minutes until warmed and slightly thickened.

Add cooked pasta, toss until evenly coated with sauce.

Add spinach if using, cook briefly until wilted, then serve immediately.