I love pasta, however it loves me back a little too much, so I try to limit the amount and how often I eat it. This sauce is colorful, tasty and different. Use a lot over a little pasta and serve with crusty wheat bread and salad.
Sweet Pepper & Artichoke Cream Pasta
1 bag multi-colored small sweet peppers, seeded and julienned
4 T peppers, small dice
1 large garlic clove, minced
½ C onion, minced
2 medium rib celery, small dice
2 Cans artichokes, drained and cut into thin strips
½ C vegetable broth
¼ C non-dairy creamer (I used Silk brand)
½ t salt (to taste)
¼ t pepper
1 t oregano
1 t dill
1 t parsley
1 Lemon, juiced
2 t Bragg’s Amino Acid
2 T apple cider vinegar
Pinch each of: paprika, allspice, cloves, ground cayenne pepper
1/2 lb whole wheat spaghetti or angel hair pasta prepared according to package
Saute onions, celery, pepper and garlic in a little water
Add peppers, vegetable broth, creamer, Bragg’s, vinegar and spices, stirring well.
Cook until peppers are soft.
Spoon over prepared pasta and serve hot.
Note: Is not saucy, like spaghetti sauce. If you desire more sauce, increase broth and creamer, adjusting spices to taste.