Bring a large pot of water to a boil. Prepare the pasta according to package directions. Drain pasta and reserve 1 cup of pasta water.

In the meantime, place walnuts in a small skillet and toast over medium heat until slightly fragrant. Remove from heat.

Add tofu feta, walnuts, and parsley into your food processor.

Pulse a few times, being careful not to break down the tofu into a creamy sauce (you want it to remain crumbly). Add olive oil and pulse 1 or 2 more times to incorporate.

Add the walnut/tofu pesto to the cooked pasta. Stir to distribute thoroughly—this may take a minute. Add some pasta water, a drizzle at a time, if needed.

Serve.