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

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

Heat 1 tb 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.

“Vegetarian