Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Creamy Tomato Tofu Puree

I was going for a protein rich, very tasty thick sauce and I believe that's exactly what I created.

When you mix it with the rice it's really delicious and a complete meal because of the tofu.

1/2 block silken firm tofu
1 large tomato, chunked
1/2 yellow bell pepper, diced
1/4 yellow onion, diced
3 cloves garlic, sliced
1 tbl nutritional yeast
2 1/2 tsps salt
2 tsps paprika
1 tsp cayenne
2 tsps spicy mustard
1 tbl hot sauce
1 tbl sriracha
3 tbls olive oil

Saute the yellow pepper, onion and garlic in 1 tlb of the olive oil and 1 tsp of the salt.

Add tofu, tomato, cooked pepper mix, mustard, 1 tbl olive oil, hot sauce and srirach to a blender or food processor. Puree until smooth. Depending on your blender you may need to tamp down the chunks a few times during the process in order to a get a smooth puree.

Transfer to a mixing bowl and whisk in remaining ingredients until fully incorporated.

You can eat it right away, but a little rest in the fridge will make it even better.