Brown Rice Pasta with Tofu 'Creamy' Pasta Sauce

14 oz Organic Firm Tofu
2 Garlic Cloves
1 and 1/2 Tsp Dried Parsley
1 and 1/2 Tsp Dried Basil
1/2 Tsp of Paprika
1/2 Tsp Black Pepper Powder
1 Tsp Salt
1/2 Cup Unsweetened Soymilk

Blend Tofu, Garlic, Parsley, Basil, Paprika, Black Pepper and Salt.

Thin with soy milk to achieve consistency.

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 9 minutes, but i cooked for 11 minutes).

1 Tbsp Coconut Oil

1/2 Big Onion, small size, Chopped

1 Red Bell Pepper, Chopped
1/4 Tsp Salt
1/4 Tsp Black Pepper Powder

8 oz Baby Broccolini, Chopped

While pasta is cooking, pour Olive Oil in a hot pan, add Onion, saute for 2 minutes. 

Add Bell Pepper and Saute for 5 more minutes. 

Add Broccolini stems, Salt, Black Pepper and saute for 7 more minutes.

Add Broccolini Crowns and saute for 3 more minutes.

Add and mix the sauce, heat thoroughly in the pan before putting on pasta. (It tends to cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.

Garnish with some chopped Basil leaves.

Source: food.com Tofy Creamy Pasta Sauce

Taste Note: Tastes Good.

Yields: 7 Cups

Will i prepare it again: Yes, but with some modifications.

Note: The spice level was way too low, added black pepper while eating, planning to add 1 Tsp of Crushed Red Pepper next time, that will give a really needed kick for this pasta. Its very filling, tasty, but i couldn't eat more than a cup.