Artichoke Tomato Alfredo

A oldie but a goodie!  It had been a little while since I made this but with some garden basil and tomatoes I couldn't resist.  You know funny thing.....it surprised me at how quick and easy it was to make.  The noodles took more time than the rest of it.  I just love super simple yummy gourmet (especially when you use fresh basil) tasting recipes like this!

Artichoke Tomato Alfredo

Ingredients:

one small bottle artichoke hearts (in brine, not packed in oil)

4-5 fresh tomatoes, chopped into large chunks

1 medium onion, chopped

2 cloves fresh garlic minced (or 1 tablespoon garlic powder)

1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)

2 heaping Tablespoon whole wheat flour

1/2 cup (or more) rice milk

1 small handful raw cashews

Whole wheat fettucini, macaroni or spaghetti noodles (I prefer spaghetti)

Directions: Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little olive oil. Do not drain the artichokes take out half of them and cut them into small pieces. Then place the rest of the bottle of artichokes and the liquid in blender. Mix your flour and rice milk and add that to the blender also then add a small handful of raw cashews. Blend until very smooth. Add the cut artichokes and blender mixture into the saute; mix well and warm just until thickened. Top the pasta with the artichoke sauce.