"White Cheddar" Shells and Cauliflower - Marcella

"White Cheddar" Shells and Cauliflower
Healthy comfort food for those cold winter nights

• 1 pckg Mori-Nu Silken tofu, soft
  
• 1 cube Rapunzel Vegetable Bouillon w/ Sea Salt & Herbs
  
• 1/4 cup nutritional yeast
• pinch salt and pepper
  
• soymilk and/or water necessary to blend to a creamy consistency
  
• 5 oz whole wheat pasta shells
  
• 1/2 lb cauliflower
• sliced mushrooms (optional)
  

1. Blend up first 5 ingredients. The Rapunzel brand bouillon really makes the dish - any cream sauce dish. It's available locally at Whole Foods, Ellwood Thompson's, and I think Ukrops also, in the "natural food" section, whatever that means. Nutritional yeast imparts the cheddar flavor and is rich in B vitamins. Find it in the bulk section of Ellwood Thompson's and possibly pre-packaged at Kroger and Ukrop's.
   
2. Saute mushrooms (if using) in small pot, greased with a spritz of cooking spray. Add sauce, cover, and simmer on low.
3. Cook shells. With about 3-4 minutes to go on pasta timer, add cauliflower to the boiling water.
4. Drain pasta and cauliflower. Combine everything and serve.