One Pot Vegetarian Bolognese Pasta

This was  a great recipe.  I adapted from the original in that I used 1lb of tofu and elbow pasta instead of egg noodles.  I really liked it, and the kids were ok with it, they each ate different  parts of it.   The best part was that it really did only take one pot.

I will definitely make this again, and again and again!

Image from Canadian Living

Ingredients

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 1 cup  sliced white mushrooms
• 1 lb extra firm tofu
• 1 can  diced tomatoes, drained
• 1 cup  red wine
• 4 cups  vegetable stock
• 350 g elbow pasta
• 4 oz  cream cheese
• 1/2 cup grated  Parmesan cheese
• 1/4 cup  each chopped fresh parsley

Preparation:

In a Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.
Add tofu, crumble using hands; cook, breaking up with back of wooden spoon, about 1 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley

http://www.canadianliving.com/food/dinner_club/one_pot_creamy_bolognese.php