Ingredients

• 1 artichoke, peeled and quartered
• 1 capsicum, halved and seeded
• 1/2 onion
• 2 garlic cloves
• 1/2 cup sun-dried tomatoes
• 1/2 cup tomato passata
• 1 teaspoon vegan brown sugar
• 1 cup mushrooms, finely chopped
• 1 dash of red wine
• 1 package of angel hair pasta
• 1 tablespoon vegan butter
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350F
2. Boil large pot of water for pasta and cook pasta to desired tenderness.
3. While water boils and pasta cooks, roast the capsicum, artichoke, garlic and onion with olive oil at 350 degrees until corners are just browned.
4. Peel the burnt edges of the artichoke off and set the quarters and the baking tray aside
5. In a medium bowl combine the roasted capsicum, garlic, onion and sun-dried tomatoes.
6. Blend the mixture to taste and add in the passata, the vegan brown sugar and the leftover oil from the baking tray, stirring and seasoning to taste. Once you are happy with the flavors set the mixture aside.
7. Heat one teaspoon of butter and some olive oil over high heat in a frying pan. Fry the mushrooms until they start to become crispy.
8. Once the mushrooms are crispy, add in the capsicum mixture to the pan with a dash or two of wine and let simmer long enough for the wine to cook off.
9. Once the pasta is cooked, drain it and stir in one tablespoon of butter
10. Serve the pasta topped with the sauce and a slice of the artichoke.