Ingredients: (4 servings)
- 1 block firm tofu, drained but not pressed
- 2 cups cooked sweet potato (~2 large potatoes)
- 3 tablespoons nutritional yeast
- 1 teaspoon kosher salt
- 1/2 cup pasta water (more if needed)
- 15 - 20 leaves fresh tarragon
- 1 tablespoon Earth Balance
- 1 pound penne pasta
- 1/2 cup golden raisins (optional)
- *Roasted kale for topping (optional_
- Start by cooking your sweet potato. I usually have mashed sweet potato on hand for Cullen, that I make in about ten minutes in the microwave. Poke a few holes in the potato and microwave until the inside has softened - easy as that!
- While the sweet potato cooks, get your pasta water on the stove and bring up to a boil.
- In a high-powered blender or food processor, add the tofu, sweet potato, nutritional yeast, half the tarragon (about 10 leaves) and salt. When you open the package of tofu, drain the excess liquid out, but there is no need to press additional liquid from the block itself.
- Blend until the mixture is smooth and silky.
- Go ahead and get your pasta started - cooking according to package directions.
- While the pasta cooks, transfer the sauce mixture to a sauce pan and warm over medium-low heat. Add 1 tablespoon of Earth Balance, and about 1/4 cup of pasta water to thin the sauce.
- Since brands of tofu differ in water content and firmness, the thickness of the sauce will vary. Continue to add pasta water until the sauce reaches your desired consistency. As the sauce heats, it will thicken some, so you may want to add more just before serving.
- Once the pasta is cooked, drain and add to a large serving bowl.
- You can either combine the pasta and sauce and toss all together, or portion into individual bowls and top with sauce just before serving. Up to you! Garnish with minced tarragon and golden raisins - this really takes the pasta up a notch.
- Serve and enjoy!
*Image courtesy Flickr creative commons.