• In a large skillet, heat the olive oil over medium heat. Add shallot and garlic, cook until soft and just begining to carmelize. About 5 minutes.
• Add the shallots/garlic to the bowl of a high speed blender or food processor along with the silken tofu, miso, soy sauce and nutritional yeast. Blend until smooth, scraping down the sides as needed.
• Cook your pasta al dente in heavily salted water according to the package directions. Save your pasta water.
• Return the sauce to the skillet over medium low heat. Add the spinach, a handful at a time until it wilts. Stir in artichoke hearts and cooked pasta. If the sauce seems too thick, add 1/4-1/2 cup of reserved pasta water. Serve immediantly with fresh lemon juice and crispy fried shallots.

For the crispy shallots:

• Add about a 1/4 inch of oil to a large skillet over medium heat. Place the shallots in the hot oil in an even layer. Reduce the heat to medium low and fry until golden brown, about 10 minutes. They burn easily, so wathc them closely!
• Once golden brown, remove the shallots from the oil and place on a plate with a few sheets of paper towel. Spread them out so they dont become soggy. Sprinkle with salt and let cool completely before serving.