Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         penne rigate
   1      tablespoon    olive oil
   2      medium        carrots -- sliced thin (f1cup)
   1      large         onion -- chopped (f1-1/2cup)
   1      large         sweet red peppers -- chopped (f1-1/2cup)
   1      large   clov  garlic -- minced
   3      tablespoons   minced fresh basil
   1      10.5 oz pkg   silken tofu
   1      teaspoon      salt
     1/4  teaspoon      black pepper

Preparation:

Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until served. In olive oil, sauté‚carrots, onion, bell pepper, garlic, and basil until soft. Cut the tofu in half. Blend half the sauteed veggies with half the silken tofu in a blender until creamy, then repeat for the other half. Return to the pan, heat, and add salt and pepper. Serve sauce when hot over warm pasta. Makes about 3-1/2 cup sauce.