In a food processor, pulse together all ingredients until combined. Texture should resemble coarse sand. Transfer to an airtight container and set aside. This recipe will make more than enough for the pasta recipe, but the parmesan is great on other dishes (such as pasta, soups, salads)!

In a food processor, combine all ricotta ingredients. Process on low until thick and creamy. Transfer to a bowl and set aside.

In a medium-sized mixing bowl, whisk together the olive oil, garlic, sumac, zest and juice from 1 lemon, and ½ tsp kosher salt.

Cook the bucatini according to package directions until al dente (about 9 minutes). Once cooked, drain and reserve ½ cup pasta water.

Return the bucatini to the pot on low heat. Immediately stir in the olive oil mixture and ¼ cup pasta water. Toss until the pasta is coated in the sauce. Add more pasta water, if needed to help combine. Stir in half the tofu ricotta.

Serve bucatini with a dollop of more tofu ricotta, if desired, dash of sumac, black pepper, and fresh mint.