Ziti with Sun-Dried Tomato Cream

from Robin Robertson, 366 Simply Delicious Dairy-Free Recipes

1 pound ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley

Directions:

1. Cook the ziti al denté. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, balsamic vinegar, salt, pepper, and olive oil. Process to a smooth consistency.
2. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley.