Brown Rice Linguine with Creamy Tofu Alfredo

1. Prepare pasta according to package directions.
2. For the sauce: To a blender, add tofu, lemon juice, garlic, nutritional yeast, olive oil, black pepper, dried rosemary, dried basil, dried oregano, and dried parsley. Blend on high until fully combined.
3. Assemble in a large skillet, pour sauce mixture. Turn on heat to low to warm sauce, stirring occasionally. Before draining pasta, reserve 1 cup pasta water.
4. Drain pasta and add to the skillet with sauce. Toss pasta and sauce to combine, adding small amounts of pasta water as needed until desired consistency is reached.
5. Serve immediately. Refrigerate leftovers in an airtight container for up to three days.

Optional ingredients for garnish:

- Fresh parsley, chopped (may substitute fresh basil)

- Red pepper flakes

- Lemon wedges