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1
Boil the pasta (follow the instruction on the package).
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2
When ready, rinse under the cold water in a strainer.
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3
Leave it in the strainer for 15 minutes for the water to drip out.
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4
When ready, place it in the bowl and gently toss it with a 1/2 cup of oil and put it aside.
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5
Saute the garlic in a large frying pan on a few drops of oil until golden.
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6
When ready add chilli peppers, diced tomatoes with salt and stir thoroughly.
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7
Turn down the heat to low and let it steam under the lid for 20min.
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8
In the mean time, blend the tofu with the cream cheese in a high power blender.
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9
Add it to the tomatoes stir thoroughly and let it cool down for 15min.
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10
When ready, blend everything in high power blender again. If your blender is not large enough then you have to do it in two or three stages.
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11
Grill the mushrooms on high heat with a pinch of salt and pepper for few minutes until they turn golden on each side
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12
Grill the marrow same way, but skip the pepper (you may add garlic powers if you like)
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13
When ready, heat up the pasta in a big frying pan on a high heat for few seconds and turn down the heat to low
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14
Heat up the sauce in a saucer for couple of minutes
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15
Take off the heat and add diced basil
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16
You may add more salt if need it
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17
When ready, mix the pasta with the sauce in a bowl, gently, but thoroughly
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18
Serve garnished with mushrooms, baby marrows and few basil leafs
