I'm going to start sharing the recipes I've written here. Probably nobody will see them, but at least it's some content. Spaghetti with Tofu Mushroom Sauce

I like writing recipes of my own sometimes - Here is one my wife and kiddo really like - I wanted to make a creamy pasta that wasn't a calorie/fat bomb. Please let me know if you try and like it.

Spaghetti with Silken Tofu Mushroom Sauce

This recipe uses tofu instead of cream or yogurt to create a creamy mushroom sauce - it tastes far more sinful than it is.

• 1 package silken tofu (16 oz)
• 1.5 pints cremini mushrooms
• 1-2 tbsp Grated parmesan 
• 2-3 shallots, depending on size - about 1/2 cup chopped
• 4 garlic cloves chopped roughly
• Dried porcini mushrooms, about 1/2 oz.
• Pepper
• 12oz spaghetti (could possibly use more depending on how thin you want the sauce.
• 1 tbsp unsalted butter.
• few dashes of Olive oil
• Parsley
• 1-2 cups baby spinach chopped
• 1 tbsp Sherry or white wine vinegar
• 2 tsp thyme

1. pour about a cup of hot water over the dried porcini in a bowl and let it soak while you do the next few steps
1. in fact do this even earlier if you can
2. Make a da pasta, well salted water, yada yada, drain and save pasta water. Rinse pasta to stop cooking. Toss pasta with a tiny bit of olive oil
1. DON'T FORGET TO SAVE SOME PASTA WATER!
3. Harvest the porcini from the soaking liquid. save the soaking liquid.
1. SAVE THE soaking liquid :)
4. Chop up the now soaked porcini
5. Sauté the shallots til translucent, then add the garlic for about 30 seconds and finally the soaked Porcini until everything is smelling good, and the shallots are translucent and soft.
6. in the same pan, add chopped cremini mushrooms, with nothing but a sprinkle of salt, and cook til their water is gone and they start to brown.  Toss in a tbsp or 2 unsalted butter, and optionally, more garlic, add red pepper flakes if you’re feeling spicy, black pepper whether you are or not, and thyme because it's good
7. Put the tofu, cooked shallot/garlic/porcini, porcini soaking water (start with 1/2 cup), and parmesan into a blender, and blend until smooth.  Add pasta water as needed to make a smooth pourable sauce. taste for seasoning and add more salt/pepp/mushroom soaking water.
8. Pour that sauce over the mushrooms and cook until it’s burbling.  
9. Add some sherry or white wine vinegar and mix well
10. Add in the pasta, toss to coat
11. Add in parsley and as much baby spinach as you want, and toss to wilt
12. Taste, and add salt/pepper/pepper flakes/vinegar as needed