Instructions:

Yield: 8 servings

2 tbsp Olive oil
9 ea Garlic cloves, minced
1 3/4 cup Vegetable stock
3 tbsp Sage, chopped
3 tbsp Tomato paste
1/3 cup Dried porcini pieces
1/2 tsp Salt
10 1/2 oz Package silken tofu
1 1/2 lb Fettuccine, uncooked
2 tbsp Pine nuts, toasted & chopped
Black pepper

Fill a stock pot with water & bring to a boil.

Heat 1 tbsp olive oil in a small saucepan & add the garlic. Cook for a few seconds. Add the stock, sage, tomato paste, porcini pieces & salt. Bring to a simmer, let cook for 15 minutes & remove from heat. Cool slightly, then place in a food processor with the tofu & 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 & black pepper. Serve immediately.