Penne Rigate with Sweet Red Pepper Sauce

1lb penne rigate
1T olive oil
2 med carrots, sliced thin (about 1 cup)
1 large onion, chopped (about 1 1/2 cups)
1 large sweet red pepper (about 1 1/2 cups)
1 large clove garlic, minced
1T basil
1 (10.5 oz) pkg silken tofu
1t salt-heaping
1/4t pepper

Cook pasta according to package directions.

Meanwhile, saute vegetables and basil in olive oil until soft in a pot (not a skillet)

Place cooked vegetables and tofu in food processor and process until smooth.

Return to pot and add salt and pepper.

Serve over hot pasta.

Note: This sauce is very thick and hearty, so it requires a hearty pasta. Penne is really the best choice.

adapted from Tofu Cookery by Louise Hagler