Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mrs.delrosario, 08/13/09
Spicy Sun Dried Tomato and Artichoke pastaIngredients (use vegan versions): 1 tablespoon olive oil
2 cloves of garlic, minced
2 to 3 shallots or 1 small onion, sliced
10 to 15 button mushrooms, thickly sliced
1 - 14 ounce can marinated artichoke hearts
1/4 cup artichoke heart marinade
1/2 cup sundried tomatoes in oil, drained
1/4 to 1/2 cup soymilk
1/4 to 1/2 cup pasta water
1 tablespoon chili oil, or as desired
Green onions
Salt and pepper, to taste
1 pound pasta, I like bowtie pasta
Directions:The sauce for this is not thick, but it's really flavorful and will coat the pasta nicely. It is a little oily due to the sun dried tomatoes and chili oil. I like it oily, but if you don't just add sun dried tomato's that are not soaked in oil.
1) First bring a pot of salted water to a boil. Cook pasta according to pasta directions (usually takes 10-15 min) While pasta is boiling prepare the sauce.
2) Heat oil in a pan on medium heat. Add garlic and shallots and saute for a minute. Add mushrooms and saute for 3 minutes. Then add artichokes and sundried tomatoes and saute for about 3 minutes. Next, add soy milk, artichoke marinade, chili oil, salt and pepper. Once the pasta is done, scoop out as much pasta water as you need for your sauce (the starchy water will help your sauce thicken up). Drain pasta and add to the sun dried tomato and artichoke mix. Stir well over med. heat until sauce has thickened a little and coats the pasta everywhere. Adjust the seasoning to your taste with salt pepper and chili oil. Sprinkle with chopped green onions and enjoy!
Source of recipe: I came up with this recipe trying to copy a pasta that I loved to order at Johnny Carino's when I was an omni (Spicy Romano Chicken) but without the romano, cream, chicken, etc. It comes very close in flavor.
Makes: 4 to 6 serving, Preparation time: 10 minutes, Cooking time: 15 minutes
