Guiltless Pasta with Creamy Tomato Sauce

1. Start water boiling in a pot for the pasta. Season with salt.
2. While the water is heating, puree the tofu in a blender, mini food processor, etc.
3. Rip the shiitaki mushrooms into smaller pieces and toss into the food processor with the tofu. Season with salt and pepper. Puree those up some.
4. Once the water boils, throw the peeled clove of garlic into the water and pull it out after 1 minute. Add that to the food processor as well. Puree until smooth; add a little oil or water if it is too thick to blend.
5. Add the pasta to the boiling water. Cook according to package directions until al dente.
6. Heat a skillet over medium-low heat. Add olive oil and a little cooking spray if needed. Add the tofu mixture once the skillet is hot and cook, stirring, for about 4 minutes.
7. Add the tomato sauce to the skillet and stir to combine. Let the mixture simmer, stirring often, until the pasta is cooked.
8. Add the cooked and drained pasta to the sauce and cook 1 minute more.
9. Transfer to a bowl and sprinkle on some parmagiano, herbs, whatever you like.