Start by cooking your pasta in a large pot of salted boiling water until just al dente. You want it slightly undercooked since it will finish in the oven. Reserve about 1/2 cup of the pasta water before draining.

In a large oven-safe skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook for 6-8 minutes, stirring occasionally, until soft and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the blanched broccoli florets. If you’re using raw broccoli, steam or blanch it beforehand for 2-3 minutes so it’s tender-crisp. Cook the mixture for 4-5 minutes until the broccoli starts to brown slightly on the edges.

Pour in the tomato sauce, add the paprika and cayenne pepper, and stir everything to combine. Add your white beans and the cooked pasta. Toss everything gently together until well coated. Turn off the heat.

In a blender or food processor, combine the silken tofu, reserved white beans, kimchi (plus some juice), and soy sauce. Blend until completely smooth and creamy. Taste and adjust, add more kimchi for tang or soy sauce for salt.

Pour the creamy sauce over the pasta-bean-broccoli mixture and stir to combine evenly. If your mixture looks too thick, you can stir in a splash of the reserved pasta water to loosen it.

Transfer the pan to the oven (or pour into a greased baking dish if not oven-safe) and broil on high for 10 minutes until the top is golden and bubbly. Watch it closely as every oven’s broiler is different!

Once out of the oven, sprinkle fresh chopped basil or parsley on top. Serve hot and enjoy that creamy, savory, spicy comfort food magic.