Add the Black Bean Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
Slice the tofu into cubes and add to a wok. Add in the garlic clove, red chilli and sesame seeds. Sauté. Add in the shredded carrot, green beans, red cabbage and soy sauce. Sauté at a medium temperature for 5-10 minutes and then lower the heat.
Mix the tofu and vegetable medley into the Black Bean Penne Pasta and serve.
Cook the Mung Bean Fusilli pasta for 4-5 minutes in a large pan of boiling water. Reduce to a simmer. Cook for 4-5 minutes maximum. Drain well, flash under cold water. Toss in a little olive oil to taste. Set aside.
Add the rest of the ingredients to the blender and pulse until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
Toss the Mung Bean Fusilli pasta with the sauce into a bowl and serve immediately. The sauce is best served the day it is made.