Cheeseless Macaroni and Cheese

Cheeseless macaroni and cheese1 cup sweet potato, peeled and diced
1/2 yellow onion, diced
16 oz. whole wheat pasta, shells or elbow, cooked
1 Tbsp. butter
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup silken tofu, diced

Preheat oven to 425° F.

Place sweet potato and onion in a small saucepot and cover with an inch of water. Bring the vegetables to a boil, then turn down to a simmer. Cook until tender.

Strain the water from the vegetables, reserving one cup of the cooking liquid. Meanwhile, cook the pasta, drain it and toss with the butter.

Place the vegetables, Dijon mustard, salt, cayenne pepper and tofu in a blender. Blend on high until thick and creamy. Use the reserved cooking liquid to adjust the consistency of the sauce.

Dress the pasta with the sauce and place in a baking dish. Bake just until warm, about 15 minutes. Serve hot.