Tofu ' Creamy' Pasta Sauce - cooking recipe

Ingredients

12 ounces firm silken tofu, drained (but not pressed)
2 garlic cloves
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil (or herb of choice)
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup soymilk (approximately)

Preparation

Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.