Feel free to add your favorite seasonal vegetables to this pasta, and use the pasta of your choice! This sauce works really well with fettucine pasta, but this time I used spaghetti!

Ingredients

1 8-oz block silken tofu

1 8-oz block firm tofu

3/4 cup cups unsweetened soy milk

1 16-oz packet of dry pasta (eg: fettucine, spaghetti)

1 1/2 tbsp olive oil

1 large onion, sliced

2 small carrots, julienned

2 green zucchinis, julienned

1 green bell peppers, julienned

1 red bell pepper, julienned

1/3 head broccoli, separated into bite-sized florets

2 cups spinach, rinsed and drained

1 tbsp Italian seasoning

1 tsp dried rosemary

1 tsp dried oregano

1 tsp dried basil

dash of cayenne or crushed red pepper

salt and freshly ground black pepper to taste

Directions

1. Cook the pasta al dente according to package instructions and reserve the cooking liquid for later. You can add in a drizzle of oil to the pot of pasta as you cook it to prevent the pieces of pasta from sticking together!
2. Roughly chop up the blocks of tofu. Using a hand blender or a food processor, blend the tofu really well. Try to get the mixture as smooth as possible, since this will result in the creamiest pasta sauce!
3. Pour the unsweetened soy milk into the tofu sauce, and blend until it is incorporated.
4. Stir in the Italian seasoning, and set the sauce aside until later.
5. In a large saucepan, heat the olive oil.
6. Add the sliced onions into the saucepan and sauté them for about 3 minutes. Halfway through, add in the dry rosemary. (If you have time, you can even caramelize the onions, but it tastes great this way too!)
7. In 2-minute increments add in the rest of the vegetables (except the spinach) in the following order: carrots, bell peppers, broccoli, zucchini. Stir frequently to make sure that the vegetables are cooking evenly.
8. Add in the basil, oregano, and salt to taste.
9. Stir in the blended tofu sauce and let it simmer for about 1 minute on medium heat.
10. Carefully stir in the cooked and drained pasta of your choice.
11. Let the pasta cook for about 4-5 minutes, stirring gently. If the sauce seems too thick at this point, add in some of the cooking liquid that you reserved in Step 1.
12. Enjoy the pasta fresh! If you save some for leftovers, you can reheat it in a saucepan with a little bit of the extra pasta cooking liquid so it stays creamy.