Paccheri with tofu cream, peppers and olives

In the blender, blend the diced tofu, soy yogurt, oil, salt and pepper until a creamy mixture is obtained.

In a pan, sauté the finely chopped onion with a drizzle of oil.

Add the sliced peppers and cook for about 15-20 minutes. Adjust with salt and pepper.

Meanwhile, bring the water for the pasta to a boil. When it boils, add the paccheri and cook for two minutes.

Drain the paccheri, reserving some cooking water, and add them to the pan with the peppers. Add the olives.

Pour the tofu cream, adding a bit of cooking water to soften it, mix and plate.