Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.
then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Serve immediately ...
Drain the pasta and add it to the pan with the tomato sauce. Turn down to a low heat, add the cream and season with salt and pepper. Add more pasta water if you want the sauce to be looser.