Pasta with creamy tomatoes and oyster mushrooms

Ingredients:

3/4 cup boiling water 

16 sundried tomato pieces 

1/2 cup boiling water 

1/4 cup dried porcini mushrooms 

4 cloves garlic, minced 

1/2 tablespoon minced fresh rosemary (or 1/2 teaspoon dried) 

1/2 tablespoon minced fresh thyme (or 1/2 teaspoon dried) 

1 1/2 cups sliced oyster mushrooms 

1/2 cup soymilk 

1/2 cup extra-firm silken tofu 

1/2 teaspoon salt 

freshly-ground black pepper to taste 

12 ounces dried pasta

1/4 cup soy parmesan or Parma (walnut parmesan substitute) (OR chopped toasted walnuts)

Preparation:

Pour the 3/4 cup boiling water over the dried tomatoes in one small bowl, and the 1/2 cup boiling water over the dried mushrooms in another. Let them stand for 1/2 an hour, covered. Remove the tomatoes from the water, squeeze them, and chop them. Set the soaking water aside (don't discard it). Do the same with the mushrooms, saving the soaking water, but discarding the sediment that settles on the bottom of the bowl. 

Set a large pot of salted water on to boil for the pasta. 

Mix the chopped sundried tomatoes, garlic, and tomato water in a large nonstick skillet. Turn the heat up to high again and stir for a few minutes to reduce the liquid. Add the soaked dried mushrooms, rosemary, thyme, and fresh oyster mushrooms. Steam-fry until the mushrooms start to wilt, adding drops of water as necessary to keep from sticking. Add the mushroom soaking water and salt. Reduce the liquid a little. Remove from heat. 

By this time, the water for the pasta should have boiled. Add the pasta and cook according to package directions. Drain. 

Mix the soymilk and tofu together in a blender until smooth. Add this to the pan with the mushroom mixture and cook over high heat just until it boils a little. Taste for salt. Add the hot pasta and mix well. Grind pepper over the top. 

Spoon onto 4 warm plates or pasta bowls and sprinkle each serving with 1 tablespoon of soy parmesan.