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Creamy Sun Dried Tomato, Roasted Red Pepper & Artichoke Heart Pasta

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Ingredients

Serves 4
16 oz shells or pasta of your choice
1 Tbsp Pastene Extra Virgin Olive Oil
4 garlic cloves, minced
½ cup yellow onion, chopped
¾ cup Pastene Sun Dried Tomatoes Julienne Cut, drained
1 170 ml jar Pastene Roasted Peppers, drained and chopped
½ tsp red pepper flakes
1 398 ml can Pastene Artichoke Hearts, drained and sliced
1 cup heavy cream
1 cup fresh parmesan cheese, coarsely grated, plus more for topping
½ cup fresh basil, chopped, firmly packed
5 green onions, sliced, green parts

Directions

Prep time: 15 minutes | Cook time: 20 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of the cooking water,  drain well and set aside.
  • 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 cream and cheese and simmer until sauce  starts to thicken. Stir in basil and green onion.
  • Season with salt and pepper if desired. Toss with pasta.
  • Add reserved pasta water gradually to increase sauciness.
  • Serve topped with additional parmesan cheese.