Creamy Asiago, Artichoke, and Sun-Dried Tomato Pasta
Some days you just need a comfort food. The sun isn't out, there's a chill in the air, and all you want to do is eat something warm and creamy. That's where this guy comes in:



Creamy Asiago, Artichoke, and Sun-Dried Tomato Pasta
1/2 lb farfalle pasta, prepared*
1 tbsp olive oil
3 cloves garlic, minced
1/2 c onion, diced
1/2 c red pepper, diced
3/4 c sundried tomatoes, packed in oil, minced
1/2 tsp red pepper flakes (or more if desired)
1 (14oz) can artichoke hearts, diced
1 tsp flour
1 c Soymilk
1/2 c asiago cheese, shredded
1/2 c basil, chopped
3 green onions, sliced

Prepare pasta according to directions. In large pot, heat olive oil. Add garlic, onion, and red pepper, and saute until onions are translucent. Add sundried tomatoes, and saute an additional 3 minutes. Add pepper flakes, artichoke hearts, and flour, and saute 3 more minutes. Add Soymilk and cheese, and simmer until thicker. Remove from heat, add basil and green onions. Stir well, toss with pasta and serve.
Enjoy!

*if desired, 1/2 c from pasta cooking water can be used to thin sauce down once finished.