Sun-dried Tomato, Mushroom and Artichoke Creamy Pasta

I love this yummy recipe! I feel like you can do anything you want with this, the sauce itself is to die for, reheats well throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 package of baby bellas, quartered
• 2 tsp of pre-cut garlic in the jar
• 4 oz of chopped sundried tomatoes
• 2 cups of Vegetable broth
• 1 can of artichokes
• 1/2 sweet onion diced
• 1 tsp of red pepper flakes
• 1 tsp of Herbs de Provance
• salt and pepper to taste
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese 
• 1 package of linguini
• Corn Starch as needed

Instructions

1. Heat olive oil on medium-high heat, add onions and garlic - and saute until onions are translucent.
2. Add the quartered mushrooms and artichokes towards the end of saute.
3. Heat the 2 cups of vegetable broth in a separate pan. Once heated add the broth to the skillet - continue to cook the vegetables in the vegetable broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts.
4. Add Corn Starch to thicken sauce slightly. Whisk continuously until dissolved.
5. Keep whisking and add red pepper flakes, Herbs de Provance - keep whisking.
6. Cook linguini al dente according to the package instruction.
7. Drain and than add to the sauce and toss with tongs.