Ziti w/ Sun-Dried Tomato Cream

Makes 4 servings

1 lb. ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup Almond Milk with 1 tsp of Wheat Germ for thickness 
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped (or fresh is better)
2 tablespoons fresh parsley
soy parmesan (optional) 


Cook the ziti al denté. Meanwhile, in a food processor, combine the tomatoes, almond milk, garlic, basil, vinegar, salt, pepper, and olive oil. Process sauce to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired. Enjoy. 


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