Creamy Tomato Pasta

This is a vegetarian dish that can be made full-vegan, however, cheese-like nutritional yeast flakes act like MSG to which I am sensitive. Instead, I've made it with Parmigiano Reggiano. This sauce is so incredibly easy because most of it is made in a food processor.



Ingredients
4 small tomatoes, quartered
½ teaspoon salt
½ teaspoon Italian herbs
3 tablespoons cream cheese (or Tofutti Better Than Cream Cheese)
1 tablespoon extra virgin olive oil
1 tablespoon Parmigiano Reggiano (or some other vegan cheese substitute I'm not aware of)
4 cloves garlic

Set a pot of water to boil for the spaghetti.

In a food processor, process tomatoes until they are completely smooth. Add remaining ingredients and blend until well combined. Add mixure to a skillet over medium heat. You want to cook it unil the tomatoes lose their raw taste (about 10 minutes).

Just before the sauce is done, add your spaghetti to the (now) boiling water. Check for doneness after 2 minutes. Strain, add pasta directly to the sauce. Mix well and serve topped with black pepper and Parmigiano Reggiano