Tuesday, August 19, 2008

Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta (vegan)

Could it be... Italian Thai fusion? Not exactly what I was going for, but kindof what I got. I think because I like Pad Kee Mao so much, the basil really added to that impression. It really wasn't too bad even though the veggies weren't the best combo with the coconut milk. I wonder if adding some balsamic vinegar and capers would have drowned out the flavor even more. I also could have made an almond cream type thing, but I didn't have the time, or the almonds LOL. That probably would have been the best way to get a more Italian result. Or I could have gone with different veggies and it would have ended up totally Thai!

Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta

Ingredients

* 1 lb bow tie pasta - I used TJ's rice spirals
* 1 tablespoon olive oil
* 4 cloves garlic, pressed
* 1/2 cup onion, diced
* 3/4 cup sun-dried tomato packed in oil, drained and chopped
* 1 (7 ounce) jar roasted red peppers, drained and chopped
* 1/2 cup basil, chopped (firmly packed)
* 5 green onions, sliced
* 1 can water-packed artichoke hearts, sliced
* 1/2 cup asiago cheese - I left this out but added a bit of nutritional yeast hoping for some cheesy flavor
* 1 cup whipping cream - here was my big step - I used coconut milk because I like the way it gives a creamy consistency
* 1 teaspoon red pepper flakes
* 1 cup reserved pasta water - I didn't bother with this as I like a chunky sauce, but it could have used a little.

Directions

1.
Cook Bowties according to package directions.
2.
Reserve 1 cup of the cooking water.
3.
Heat oil in a large pan.
4.
Add garlic and onion, cook until translucent.
5.
Add tomatoes and roasted peppers.
6.
Cook for 3 minutes; stir in red pepper flakes.
7.
Add artichoke hearts and cook for 3 minutes.
8.
Add whipping cream and asiago cheese.
9.
Allow to simmer until it starts to thicken.
10.
Stir in basil and green onion.
11.
Season with salt and pepper if desired.
12.

No comments: