#364 guajillo chili and mushroom pasta

1 dried guajillo chili pepper (remove stem and seeds and chop fine)
2 cloves garlic (minced)
2 tsp olive oil
1/2 tbsp butter
1/4 lb cremini mushrooms (diced medium)
1/4 cup white wine
1 package soft silken tofu

1/2 lb dried linguini (half a package)

Boil pasta. Meanwhile saute chili and garlic in olive oil and butter ~4-5 mins over low heat. Add mushrooms and saute another 4-5 mins. Add wine and simmer until wine has evaporated. Puree tofu in food processor or blender until smooth (it will have the consistency of heavy cream) and add to the mushrooms. Simmer 1-2 mins, add cooked al dente linguini, stir and let sit 2-3 mins to let linguini absorb sauce. Serve.

adapted from http://kahakaikitchen.blogspot.com/2008/10/guajillo-chile-oyster-mushroom.html