Pasta with Basil Cream Sauce

Dinner tonight was pasta and sauce again. Mushrooms, summer squash, roasted peppers and caramelized onions on the side. :drool:
I don't eat pasta as often as I blog about it, but I'm beginning to think maybe it's the only time I remember to take a picture, as it's always so pretty and colorful and yummy looking. Or, I confess, I just like pasta, what can I say? Tonight I used Eden Organic Saffron Ribbons, they were wonderful!

We also had an awesome green salad with all sorts of veggies, SO pretty, and THAT I did forget to get a picture of. I'm slipping, I tell ya!

Pasta with Basil Cream Sauce:

2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
2 oz. silken tofu (or a couple heaping Tablespoons)
salt and pepper to taste
1 cup vegan (Tofutti) sour "cream"
1 cup soymilk
salt and pepper to taste

DIRECTIONS
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and silken tofu, then blend for 1 minute.
Heat sour "cream" and soymilk in a saucepan over low heat until simmering.
Pour 1/2 of the hot "cream" into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into "cream", and simmer for 5 minutes. Add salt and pepper to taste, serve over hot pasta or use in lasagna.
You can thicken with cornstarch while heating the "cream" part, if you want a thicker sauce, or just use more pine nuts (which is what I did).

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I'll leave you with a picture of the cat in his favorite new resting spot. Not MY favorite place for him to be, but it IS rather funny.