1Fill a wide cooking pot (26 cm ~ 10 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.

2Reduce heat to medium (induction #6) and boil the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

3In the meantime, drain sun-dried tomatoes and wipe any excess water or oil (whichever is in the jar). Dice and set aside.

4Make the tofu sauce. Add milk, tofu, syrup, salt and spices to a blender.

5Blend until smooth.

6Add sauce and diced tomatoes to the pasta.

7Set heat to low (induction #3), stir to combine.

8Cover with a lid and cook for 5 minutes. Stir occasionally.

9Transfer to plates.

10Sprinkle with freshly ground black pepper.