Pasta with Mushrooms and Tofu in a Creamy Sauce

This was my dinner tonight :) It's my own creation. I've come to realize that I'm more interested in food than most people and cooking is definitely one of my favorite past-times, and a chance to be creative on a daily basis.

I started thinking about my birthday celebration yesterday and the first thing that popped into my mind was: "What should I cook. I spent a couple of minutes planning it in my head, even before deciding who to invite or when to celebrate..."

Anyway, here is the recipe:

Ingredients:

approximately 10-15 mushrooms (champignon or similar) thinly sliced

500 grams (1 pound, I think) firm tofu cut into small cubes and blotted with a paper towel

Olive oil

Organic margarine (can be bought at a health food store or well-stocked supermarket)

1 package of Oatley cream (you can also use regular cream or a soy version if you prefer)

Some fresh sage leaves, torn or cut into small pieces

Dry parsley

Fresh or frozen parsley, torn or cut into small pieces

3 garlic cloves, crushed

salt and pepper

400 grams pasta (I used fusilli)

Serves 3-4 people

Heat a skillet and add some margarine and oil to the pan. Cook the tofu cubes over medium high heat, turning occasionally. Make sure to season the tofu well. When the tofu turns golden brown, add the sage and some dried parsley and at the end of cooking time two of the crushed garlic cloves.

Cook the pasta in salted water until "al dente". Pour it into the water when the sauce is almost done.

Set the tofu aside and cook the mushrooms over medium heat, add dried parsley, salt and when they are almost done add the last crushed garlic clove. Cook until fragrant and add the cream and tofu cubes. Season and add some fresh parsley. Mix the pasta with the creamy sauce.

Serve right away with freshly grated pepper (and parmesan or pecorino cheese if you eat dairy)