Friday, October 14, 2011

Vegan MoFo V: Creamy Roasted Tomato Sauce with Artichokes

Hello, all! Can you believe we're almost halfway through the month? MoFo has really taken off this year and I'm enjoying the few times during the week when I am able to browse some blogs, enter giveaways, and drool over everyone's food pics... I hope that, even though the following pics were hastily taken in an artificial lighting setting, you will drool over them anyway. If you knew how orgasmic this dish was, you wouldn't have a problem with that. Oh, wait! You can make some for yourself! TONIGHT.

I whipped this up last weekend when my bestie, Liv, visited. It is yet another attempt to resurrect a dish from the recently deceased Vegiterranean vegan restaurant. (No, I won't shut up about it, I am still VERY SAD.) My all-time favorite pasta dish was their Tuscan Gnocchi... a creamy roasted tomato sauce with artichokes, wild mushrooms, and greens over the most tender potato gnocchi... *sob*. Here's my attempt to replicate their out-of-this-world sauce (serves 2):


Creamy Roasted Tomato Sauce with Artichokes

2 large tomatoes, cut into large chunks (variety doesn't matter - I used what I had)
3-5 cloves of garlic, peeled
1/2 large onion, cut into strips
2/3 c artichoke hearts (I used fresh, but you can use canned/jarred if you drain the oil)
1/4 c balsamic vinegar
1/4 c Italian-style Daiya
1 large handful of arugala
2-servings-worth of bowtie pasta

1. Spray a baking pan with olive oil and scatter the tomatoes, garlic, and onions. Spray again with the oil and roast at 400 degrees for approx. 40 minutes, checking and tossing every 10 minutes.
2. Heat up the water for your pasta and whip out a saucepan for the sauce.
3. Give the roasted tomatoes, onions, and garlic a whirl in a food processor with the balsamic vinegar until pretty smooth and transfer to the saucepan (med to med-low heat).
4. While your pasta is cooking, throw the artichokes and Daiya into the sauce and stir until the Daiya is nice and melty. Throw in the arugala and stir until it just wilts.
5. Top your pasta with the sauce and some fresh cracked black pepper and dig in.


If you have wild mushrooms, throw those in the mix for accuracy, but trust me - if you don't have 'em, you won't miss 'em. This sauce is fantastic enough by itself. A very satisfying comfort food-style pasta dish with an Italian twist. Enjoy!

And by the way: my giveaway for a copy of Becoming Vegan is still taking place. Hurry up and comment for a chance to win!

6 comments:

Isobelle said...

Oh gosh, this looks insanely good!

Olivia said...

I can vouch for this sauce's awesomeness.

Olivia said...

..."sauceomeness?"

Rande McDaniel said...

lol @ "sauceomeness"! This does look really good.

April said...

Looks delicious!

celyn said...

This looks amazing!