My affection for cream-based pastas cannot be silenced at times. But as we all know, cream-based pastas are often the most sinful of the lot — usually comprising ingredients like crème fraîche, heavy cream and butter, which do our bodies no good in copious amounts.

That’s where the inspiration behind this pasta stemmed from. Said craving set in, and there in my fridge, laid an unopened packet of Silken Tofu. (Yes. Silken Tofu). A block chock full of protein spoke to me, as if with a coy sense of invitation. I obliged.

1 Tagliatelle Nest (My preference is Delverde Bio 100% Organic, for tasty GM-free goodness)

Fresh sprigs of Thyme

1/2 Block Silken Tofu

200g Portobello Mushrooms, sliced

100g Swiss Brown Mushrooms, quartered

1 Yellow Onion, chopped

2 Cloves Garlic, chopped

1 Leek, Halved and chopped

1. On medium heat, sauté the leek, garlic and yellow onion in olive oil until soft. Add in sliced Portobello Mushrooms with wee bit of water, and allow it to cook until the mushrooms are soft and tender as well. Set aside.

2. In a saucepan with water, a pinch of salt and a dribble of olive oil, bring water to boil before allowing it to simmer. Cook pasta for 6-7 minutes, or until al dente.

3. Using a food processor, whiz cooked onions, leek, mushrooms, garlic with silken tofu. Add salt and black pepper to taste. Your sauce should be chunky and viscous.

4. In a frying pan, sauté swiss brown mushrooms until cooked. Add your sauce and pasta in and mix it all together. (**Optional: add a drizzle of Dom benedictine to equation, for a nice tinge of sweetness and greater depth)

5. Sprinkle leaves from thyme. Serve.