Creamy Pasta - Vegan style

There is a huge section on Pasta in "The Little Big Vegetarian Book" that I follow and there was this one recipe that struck me very unique. It was very heart healthy and vegan in all respects (non dairy). Coming from the specialized Non Dairy creamer industry, I was surprised that I could make this dish with another cream substitute commonly found in any retail super market.

I created my own recipe based on this base recipe to improve on the taste and flavor and voila, created a perfect substitute for creamy white sauce..that too completely Vegan with no milk solids, best for people who follow strict no milk diet. Everyone at work thought it was made with real dairy cream. It was a feather in my cap coming from folks who specialize in developing Non Dairy Creamers. 

Well guess what, Tofu is the magic ingredient.  I have always used it as Paneer or Cheese substitute in Indian and Chinese cooking, but never as a cream in Italian cooking. I recommend this dish to all you folks who love Pasta, especially creamy Pasta... it gives you the premium taste of cream in a more healthier manner.. No Cholesterol!

Creamy Tofu Pasta - Vegan Style
Author: Vidya Sridhar
Reference: Penne with Tofu
The little Big Vegetarian Book - Page 344

150 g of Tofu (1 packet)
1 tbsp Basil flakes
1tsp Italian spices
1 tbsp Red pepper flakes
Black pepper and salt to taste
1/3 cup blanched almonds
6 tbsp olive oil (any oil is fine)
5 cloves of garlic (2 for sauce and 3 for saute)
1 onion finely chopped 
500 g of Pasta (any kind)
1 Bell pepper chopped
2 big tomatoes, chopped

Boil the Pasta with 1 tsp oil and salt and set it aside in strainer. Boil the Tofu for 4 min and blend it with blanched almonds (with skin), basil, oil, garlic until it makes a smooth paste.
In a large pan, saute garlic, onion until golden brown, add tomatoes, bell pepper, spices and salt and let it cook for 5 min. Add the tofu/almond paste into this, mix well and let it cook for another 5 min in low heat with constant mixing.
Once the raw smell of tofu/soy is removed, shut the heat, toss the cooked pasta and serve hot!

The Tofu paste when raw has the raw flavor of soy that not many relish, but what I found is that it looses this flavor once it cooks well with the spicy vegetables. The almond paste adds the body of real cream giving it the premium taste.

Vegans and all Creamy Pasta lovers.. Bon Apetite...