Set water to boil according to pasta package instructions.
While waiting for the water to boil, combine all marinara ingredients in a food processor and blend to desired consistency. Put the marinara aside in a bowl and rinse out the food processor.
Drain tofu and add to the food processor along with the rest of the ricotta ingredients and blend until creamy, adding a little plant milk if it's too thick.
Rinse broccolini and chop off thick stalks if needed.
Once the water is boiling, add pasta and cook according to package instructions. (Usually 10-11 minutes.)
While the pasta is cooking, steam the broccolini in a steaming basket or rice cooker. Alternatively, bring enough water to cover the broccolini to a boil in a pot or saucepan, add the broccolini, and boil for about 2 minutes. The broccolini should be bright green and still have a little crunch. Drain broccolini.
When the pasta is done cooking, drain out the water and then add it back to the pot. Add the marinara and mix it together.
Serve fettuccine with tofu ricotta and vegan parm, nutritional yeast, or red pepper flakes if desired. Serve broccolini on the side with salt and pepper and lemon juice.
You can sub linguine, spaghetti, or other pasta of choice for the fettuccine.