8 ounces of whole-wheat rotelle pasta (you can replace this with ziti or rigatoni or even with elbow macaroni). Cook according to package directions but stop it about a minute or two before it's al dente. This is because it will cook a little more in the oven, and you don't want the pasta to turn ino mush.)
In the last couple of minutes of cooking the pasta, you can toss in some vegetables, like peas or asparagus cut into ½-inch bits, or even green beans.
1 package of vaccum-packed silken firm tofu, like Mori-Nu
¾ cup soymilk
1 packed cup of mint leaves
2 green chillies, like serrano
3 small cloves of garlic
1 tsp roasted, ground cumin
Salt to taste
Put all ingredients except the pasta into a blender and blend until you have a smooth sauce.
Place the cooked rotelle pasta into a square baking dish. Pour the sauce over it, and toss just very slightly so the sauce makes its way through the pasta.
Bake in a preheated 350-degree oven for 15 minutes. (I used my toaster oven which is the perfect size for this). In the last minute you might want to turn the broiler on so the top layer turns golden.
Remove. Garnish with more herbs if you'd like, and serve hot.
Recipe by Holy Cow! at http://holycowvegan.net/2009/05/creamy-baked-pasta-in-minty-tofu-sauce.html