This is pretty light as far as creamy pasta goes. It's not a super thick or rich sauce. It sits somewhere in the middle between an alfredo and butter sauce.
If you're like me and you only like tofu when it's fried, this method will open your mind to other tasty uses for it.
It makes a great sauce base. While it doesn't add flavor, it does provide body and creaminess. It also holds onto other flavors quite well.
1/2 block silken, firm tofu
1 can garbanzos, including the can brine
2 tbls asian chili garlic sauce
1 tbl sriracha sauce
1 tbl nutritional yeast
5 cloves garlic, sliced
1 inch ginger, minced
1 shallot, sliced
1 pint mushrooms, sliced (i used cremini)
1 jalapeno, minced
1 poblano, sliced
1 cup greens of choice (i.e.chicory, endive, kale or spinach)
1/2 bag frozen steam in bag broccoli/cauliflower blend
1/3 cup white wine
1 tbl olive oil
2 tps salt
2 tsps black pepper
1/2 box spaghetti, cooked al dente, pasta water reserved
Set aside cooked pasta in a large storage container.
Use a blender (stick or pitcher) to puree the garbanzo brine and tofu until smooth. Cover and set aside in the fridge.
Saute mushrooms and shallots in oil until nicely browned. Add garlic, ginger and jalapeno and continue to saute 2 more minutes. Delgaze with wine. Cook down 5 minutes. Season with salt and pepper. Add tofu emulsion, sriracha, garlic sauce, yeast, poblano, garbanzos, and 1/2 cup pasta water. Simmer and allow to reduce by 1/4.
Stir in greens and broccoli/cauliflower mix.
Transfer warm sauce mixture into container holding the pasta. Stir to combine. Allow to cool 5 minutes. Sauce will thicken and coat the pasta. Stir again before serving.