Artichoke Tomato Alfredo
fettucini, macaroni or spaghetti noodles, to serve
1 medium onion, chopped
4-5 fresh tomatoes, chopped into large chunks
1-2 cloves garlic , minced (or 1 tablespoon garlic powder)
1/2 cup fresh basil, chopped (or 3 tablespoons dried)
1 (14 ounce) can artichokes, undrained
2 tablespoons whole wheat flour
1/2 cup nondairy milk (I use Soy Moo)
1. Prepare fettucini, macaroni or spaghetti noodles al dente, according to package directions.
2. Place onion, tomato, garlic and basil in a nonstick pan and saute in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces.
3. Add the artichokes (and liquid) into the saute with a little flour to thicken. Mix thoroughly, adding milk and flour to desired thickness.
4. Don't cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce.