Tomato Rotelle With Fresh Basil And Creamy Tofu

4 oz. soft tofu, diced
1 Tbsp olive oil
3 medium Roma tomatoes, chopped, divided
1/2 cup hot water
2 cups uncooked rotelle pasta
1/2 cup chopped fresh basil leaves
fresh grated Parmesan cheese for garnish (optional)

In food processor, put tofu, olive oil, 1 cup of the chopped tomatoes, and 1/2 cup hot water.
Process at puree level for about 2 to 3 minutes, or until mixture is smooth. Make sure you shut the processor off once or twice to scrape down the sides with a rubber spatula.
Add more water if necessary to get the consistency of a thick sauce, about like yogurt. Set aside.
Cook pasta in large pot of boiling, salted water according to directions on box; drain well and return to pot.
Into the hot rotelle, add the tofu-tomato puree, then add the remaining chopped tomatoes and the chopped basil, toss to combine.
Salt and pepper to taste.
Serve hot with a sprinkle of Parmesan cheese if desired.
Serves 4.