Bring a large pot of salted water to the boil. Grind the black peppercorns using a spice grinder or pestle and mortar.

Once the water is boiling, cook the pasta following pack instructions until al dente. Drain, reserving about 300ml of pasta water.

Meanwhile, chuck the tofu into a blender with the Cheddar, most of the Parmesan, Dijon mustard, garlic powder and most of the ground black pepper. Season with salt and blend until smooth and creamy.

Tip the drained pasta back into the pot. Pour over the sauce and stir to coat. Add a splash of the reserved pasta water to loosen to your desired consistency. Taste and adjust the seasoning with more salt or pepper if needed.

Share between bowls and finish with extra Parmesan and a good crack of black pepper.