Mushroom-Dill Cream (Soft Tofu) Pasta

Who doesn't love creamy pasta dishes?! I know! Well, Jeremy has kind of a restricted diet so when I saw this awesome mushroom-dill pasta recipe I was sad because it had a creamy sauce. Cream, butters, cheeses, etc. are all off limits due to the saturated animal fat content.
Not to be hindered, J found a great substitute on the Internet: soft tofu, blended, is a great substitute for cream. Admittedly, the sauce does not have that rich, buttery flavor that you would receive from using cream, but it is a heck of a lot more healthy and has great protein as well.

Ingredients:
1 package of baby portobello mushrooms
1 onion
2 garlic cloves
1/2 cup vegetable stock
1.5 cups of soft tofu, pureed (about a package) (You can also use cream if you desire)
2 tablespoons fresh dill, chopped
Salt
Pepper
Olive oil
Pasta (we used linguini)

Directions (for the sauce only, I think we all know how to make boxed pasta!):
In a saucepan saute mushrooms, onion, and garlic in olive oil until mushrooms and onions become soft and golden.
Add to the vegetables the vegetable stock, tofu, and dill. Let this all simmer for about 5 minutes.
Season with salt and pepper.
Serve garnished with fresh dill and/or shaved Parmesan.