Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.
Drain the pasta and add it to the pan with the tomato sauce. Turn down to a low heat, add the cream and season with salt and pepper. Add more pasta water if you want the sauce to be looser.
then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Serve immediately ...