1 pound pasta (I like bowtie pasta)
1 tablespoon olive oil
2 cloves garlic, minced
2 to 3 shallots or 1 small onion, sliced
10 to 15 button mushrooms, thickly sliced
1 (14 ounce) can marinated artichoke hearts (1/4 cup liquid reserved)
1/2 cup sundried tomatoes in oil, drained
1/4 to 1/2 cup nondairy milk (I use soy)
1/4 cup artichoke heart marinade
1 tablespoon chili oil
salt and pepper, to taste
1/4 to 1/2 cup pasta water
2-3 green onions, sliced, to garnish
1. Bring a pot of salted water to a boil. Cook pasta according to pasta directions (usually takes 10-15 minutes). While pasta is boiling, prepare the sauce.
2. Heat oil in a pan on medium heat. Add garlic and shallots and saute for a minute. Add mushrooms and saute for 3 minutes. Then add artichokes and sundried tomatoes and saute for about 3 minutes.
3. Add milk, artichoke marinade, chili oil, salt and pepper. Once the pasta is done, scoop out as much pasta water as you need for your sauce. Drain pasta and add pasta and liquid to the sun dried tomato and artichoke mix.
4. Stir well over medium heat until sauce has thickened a little and coats the pasta everywhere. Adjust the seasoning to your taste with salt pepper and chili oil. Sprinkle with green onions and enjoy!
The sauce for this is not thick, but it's really flavorful and will coat the pasta nicely. It is a little oily due to the sun dried tomatoes and chili oil. I like it oily, but if you don't, just add sun dried tomatoes that are not soaked in oil.
Source of recipe: I came up with this recipe trying to copy a pasta that I loved to order at Johnny Carino's when I was an omni (spicy romano chicken) but without the romano, cream, chicken, etc. It comes very close in flavor.