Chocolate-Green Bean-Silken Tofu Spaghetti Carbonara

                Serves 3

                ½ lb. spaghetti

                6 oz. green beans, cut into bite-size pieces

                ¼ lb. bacon, chopped

                ½ medium onion, finely chopped

                7 oz. soft silken tofu

                1 egg

                2 tablespoons unsweetened cocoa powder

                2 tablespoons agave nectar

                ½ cup finely grated parmesan cheese

                ¾ teaspoon pure vanilla extract

                Salt and pepper

                ¼ cup fresh raspberries

                1 tablespoon chopped pistachios

1.       Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 2 tablespoons cooking water.

2.       Brown bacon in large skillet over medium heat; add onion and soften.  Deglaze with reserved cooking water.

3.       Puree tofu, eggs, cocoa, agave, cheese, and vanilla in food processor.

4.       Off heat, add pasta, beans, and puree to skillet and toss; season with salt and pepper and top with berries and nuts.