It sounds strange, and I had my doubts, but somehow I made it work! Whizzing up tofu into a sauce not only creates a really lovey & creamy base, but is a great way to sneakily add more protein and calcium into your classic pasta dish. 

INGREDIENTS:

~ for 2 portions of sauce

• Pasta of your choice 
• Peas and seasonal greens
• 1 pepper 
• 1/2 block of soft tofu 
• Approx 1 cup of m*ilk (enough to cover the tofu)
• 1/2 tsp mustard 
• 1/2 tsp nutmeg
• 1/2 tsp cayenne pepper
• 1 tsp oregano
• 1 tsp Italian mixed herbs
• Lots of black pepper 
• Optional: nutritional yeast 

METHOD:

1. Boil up some water and cook your pasta 
2. Slice and roast your peppers in a hot oven 
3. 5 minutes before the pasta is finished, add in the peas and greens into the boiling water
4. In a blender, blend together the rest of the ingredients, adding enough m*lk to create a thick sauce
5. Drain the pasta pan
6. Over a low heat, mix in the roasted peppers and tofu sauce until well combined and heated through, adding more seasoning to suit your preference
7. Bam, done