Cut the onion into a few chunks, and add it to a food processor, along with the garlic. Blitz until finely chopped. Add the silken tofu, milk, and salt and pepper, and blitz again until fairly smooth. You may need to scrape down the sides of the food processor a couple of times to make sure everything is incorporated.

In a large saucepan, boil the pasta in plenty of water, until cooked to your liking (approx. 12-14 minutes).

Meanwhile, transfer the tofu sauce to a frying pan, and turn the heat to medium-low.

Add the chopped spinach and sun-dried tomatoes, and bring to a gentle simmer. If you have one, you can cover the pan with a lid to prevent it from spitting.

Simmer the sauce for at least 5 minutes, or until the pasta is ready. This will cook out the raw onion flavour.