Vegan Artichoke and Tomato Alfredo

Ingredients

• 1 (14 ounce) can artichokes (not packed in oil)
• 5 fresh tomatoes, chopped into large chunks
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)
• 2 tablespoons whole wheat flour
• 1/2 cup soymilk (or more)
• 2 cups spinach fettuccine (or any type of pasta)

Directions

1. 1

   Bring pot of water to a rolling boil.

2. 2

   Boil fettucini noodles al dente and drain.

3. 3

   Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.

4. 4

   Cut the artichokes into small pieces.

5. 5

   Add the artichokes (and liquid) into the saute with a little flour to thicken.

6. 6

   Mix thoroughly, adding soy or rice milk and flour to desired thickness.

7. 7

   Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.

8. 8

   Top the pasta with the artichoke sauce.

9. 9

   Garnish as desired.