Creamy Artichoke and Olive Rotini with Fire Roasted Tomatoes
1 (13-ounce) box whole grain rotini pasta
2 tablespoons olive oil
1 medium red onion, thinly sliced
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
2 tablespoons white cooking wine
28 ounces fire-roasted tomatoes
1 (15-ounce) can artichoke hearts
8 ounces black olives, sliced
1/4 cup vegan sour cream, or to taste (I used Tofutti)
1. Pasta: Cook pasta to al dente according to package directions.
2. Sauce: In a deep stir fry pan, heat olive oil over medium-high heat. Add red onion and yellow onion; saute until translucent. Add garlic; saute until fragrant and lightly browned. Add wine; saute 2 minutes. Add fire-roasted tomatoes (with juice); bring to a simmer. Add artichoke hearts and black olives; simmer for 5 minutes, stirring occasionally.
3. For a creamy sauce, stir in vegan sour cream.
4. Pour sauce over pasta and serve.
Source of recipe: This is what I created for dinner tonight in an attempt to use up extra artichoke hearts.
SO HOW'D IT GO?
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