Ingredients

2 Tbsp. olive oil
9 each garlic cloves, minced
1 3/4 C.(s) vegetable stock
3 Tbsp. sage, chopped
3 Tbsp. tomato paste
1/3 C.(s) dried porcini pieces
1/2 tsp. salt
10 1/2 ounce(s) package silken tofu
1 1/2 pound fettuccini, uncooked
2 Tbsp. pine nuts, toasted and chopped
black pepper

Cooking Instructions

Fill a stock pot with water and bring to a boil. Heat 1 Tbls. olive oil in a small saucepan and add the garlic. Cook for a few seconds. Add the stock, sage, tomato paste, porcini pieces and salt. Bring to a simmer, let cook for 15 minutes and remove from heat. Cool slightly, then place in a food processor with the tofu and blend until smooth. Set aside. Cook pasta according to package directions. Drain. Toss hot pasta with the blended ingredients. Toss in the remaining oil, pine nuts and black pepper. Serve immediately.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)