Preheat oven to 400

In an oven safe baking pan put garlic, white beans, tomatoes, bell peppers, olive oil, salt and oregano. Bake for 20 minutes

Meanwhile, cook rigatoni according to package, adding the broccolini to the cooking pasta for the last 3-4 minutes. Drain and reserve until the roasted items are ready.

Make the sauce by adding the contents of the baking pan minus the tomato and pepper stems which are to be discarded, plus the block of silken tofu to a blender. Blend until smooth. Be careful because the contents will be hot and some blender tops can pop off because of the steam. Hold the top on with a kitchen towel while blending to prevent burns. Taste for salt and add more if desired for your tastes

Pour the creamy, blended sauce over the rigatoni and broccolini. Mix until well combined. Garnish with optional crushed red pepper flakes for heat.

Enjoy for 4 days when properly cooled, covered and refrigerated.