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Couple of months back I tried a spaghetti recipe. I prepared some rajma using red kidney beans, cooked whole grain spaghetti as per package directions and topped the pasta with rajma. That was one satisfying meal. I wanted to prepare something similar with Italian flavors. I came across a sauce recipe with borlotti beans in a book called Vegetarian Bible. I didn’t have that beans in hand, so I thought I would use canned kidney beans instead, add some Italian seasoning and top it over the cooked spaghetti. And that’s how this spaghetti recipe was born.

Vegan and creamy? Sounds like an oxymoron right? The secret to the creaminess is “silken tofu”. It’s pureed and mixed with regular pasta sauce and is topped over the pasta and steamed vegetables. This recipe is from the book Vegetarian Times Fast and Easy. I had copied it a long time back. As soon as I came to know about Vaishali’s It’s a Vegan World – Italian event, this dish came to my mind.