Tofu "creamy" pasta sauce

This is useful for those who can't eat dairy or tomato sauces. For those will less restrictions, i'd suggest adding onions and seasonings to taste.

12 oz firm silken tofu, drained (but not pressed)
2 garlic cloves
1 1/2 t dried parsley
1 1/2 t dried basil
1/4 t paprika
1/2 t salt
1/2 c soy milk (approximately)

Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want) Then thin with soy milk to achieve consistency. I like mine rather thick, so it coats the pasta. When mixed, heat thoroughly in a pan before putting on pasta. (it tends to cool too quick if just poured over pasta and quickly heated) Don't let it boil (it will separate and turn pasty if you do).