This recipe comes from the Follow Your Heart Cookbook.

You will neeed...

1.5 tablespoons non-dairy margarine (Earth Balance)
2 tablespoons unbleached all-purpose flour
2 tablespoons nutritional yeast flakes
1.5 teaspoons vegetable broth powder or 1 vegetable bouillon cube
1.5 cups Rice Dream original flavor
1 small clove garlic, minced or pressed
Dash of celery salt
Dash of curry powder
Dash of Salt and freshly ground pepper
8 oz. macaroni or medium shells
3 oz. firm tofu (check out local China Rose)
2 teaspoons canola oil

Here's what to do...

Bring 3 quarts of water to a boil

Meanwhile, prepare the sauce: In a 1 quart saucepan, melt margarine(Earth Balance) over low heat. Add flour and yeast flakes, and stir until smooth. Cook about 2 minutes, stirring constantly. Add vegetable broth powder and wisk in rice milk, garlic, onion powder, celery salt, curry powder, and pepper. Simmer sauce uncovered, for 10 to 15 minutes, stirring often, until the sauce has thickness of heavy cream. Remove from heat.

Cook pasta in boiling water until al dente, drain and cover. Keep warm as you finish the recipe.

In a heatproof, variable speed blender, blend tofu with oil and about .5 cup of the sauce. Blend until very smooth, adding more sauce if necessary for blending. Add blended mixture to the rest of the sauce.

Toss the hot, drained pasta with the sauce and serve immediately.

Note: we modify this recipe just a little bit. We use a splash of vegetable broth instead of the powder, and curry paste instead of the powder. Also, we add some Follow Your Heart vegan cheddar in thin strips to melt on top. We tend to double the recipe too, because you can never have enough shells and no cheese.

Enjoy! Perfect for Thanksgiving...