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Cook pasta in salted water according to package directions. Drain well; return pasta to pan and keep warm.
Meanwhile, combine tofu, sun-dried tomatoes, broth, oregano, basil, chipotle(s), garlic and salt in a blender or food processor. Cover and blend or process until nearly smooth. Toss with cooked pasta in the pot and heat through. Garnish with shredded basil, shaved Parmesan and quartered cherry tomatoes, if desired. Serve immediately.