Tuesday, September 20, 2011

Creamy Tomatoe & Artichoke Pasta

3-4 Roma tomatoes
4 T. melted butter
2 T. sundried tomatoes
3 fresh leaves basil
1 tsp. garlic Salt
1/8 tsp. pepper
1/2 C milk
1 C heavy cream
1 T minced garlic
1/2 onion chopped
2 C sliced mushrooms
1 (14oz) can quartered artichokes, left whole or chopped up.
1/4 C sundried Tomatoes
1/4 C fresh basil chopped
Penne Pasta


Peel the skin off of the roma tomatoes & combine them with 2 T sundried tomatoes, basil leaves, garlic salt, butter, pepper & milk in a blender until smooth. Once blended smooth, add cream & pulse once or twice to combine. (make sure not to do it more or it will start whipping it & making it thick). Sauté minced garlic, onions & mushrooms in skillet with some olive oil over medium heat until tender. Add artichokes, sundried tomatoes & basil & cover with sauce. Heat through on medium-low heat until sauce & artichokes are just warmed up. Serve over penne pasta.* I created this for dinner last night & I loved it! I actually think that I loved it even more today for lunch. These are all of my favorite ingredients combined into 1 pasta.... Can't go wrong there ;)

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