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


* 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.


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

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