Vegan Broccoli and Spinach Pasta

This Recipe is an adaptation of this vegan lasagna I found on the internet. While I was making it I thought that  parts of it tasted very good even without baking, so I tried to do that this time while adding broccoli to the thing. Please enjoy this healthy guilt free recipe!

Ingredients

200 g pasta
1 package of fresh spinach, blanched (learn how to blanch spinach here)
1 package (around 400 g) firm tofu (not silken)
1 tablespoon sugar
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves) or dried basil (both can be used although from experience the fresh basil gives a much softer taste which I prefer)
1 teaspoon (6 g) salt (or to taste)

1 tsp of olive oil 

1 cup of broccoli, chopped

Directions:

Prepare the pasta according to the package direction, set aside.

Squeeze as much water from spinach as possible and set aside. 

Place tofu, sugar, milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

After the  tofu "ricotta" is ready, put in the spinach and blend only for a little while so the spinach becomes the green little texture in the sauce. 
Heat the oil in a frying pan, put in the broccoli, cook until the desired texture (I myself prefer them to be only slightly cooked, still rather raw and crunchy), stir in the pasta and last ad in the sauce. Note that you don't need to add all the sauce, just as much you think the pasta needs. the remaining sauce can still be used for dipping of other food.  

Hope you enjoy this recipe!