Prep: 15 minutes
Cook: 10 minutes
Yield: 10 cups; 10 x 1 cup servings


  • 16 ozwhole wheat penne rigate
  • 1 – 12 oz package Silken soft tofu, drained, at room temperature
  • ½ cup raw unsalted cashews
  • ½ cup hot water
  • 1 cup rehydrated sundried tomatoes (not in oil), drained
  • 1 clove garlic, chopped
  • 2 Tbsp chopped basil
  • 1 Tbsp chopped marjoram
  • 1 – 8 oz package frozen artichoke hearts, thawed
  • ¼ tsp each sea salt and freshly ground black pepper


Bring a large pot of water to boil over high heat and cook the pasta according to package directions until ‘al dente’. Drain, reserving ¼ cup of the cooking liquid. Do not rinse the pasta. Transfer the pasta to a large bowl.

In a blender, blend the tofu, cashews and hot water until very smooth. Add the sundried tomatoes, garlic, basil, marjoram, salt and pepper, and blend until combined, but you can still see little chunks of tomatoes. Pour over the pasta, add the artichoke hearts, and toss to combine. If the sauce is too thick, add the reserved pasta cooking liquid a bit at a time until you reach the desired consistency.