Pasta Shells with Black-Eyed Peas and Artichokes

• 1 cup diced smoked tofu or grated smoked mozzarella cheese (4 oz.;optional)
• 15 1/2-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas
• 1 Tbs. olive oil
• 1 medium red onion, chopped
• 4 medium cloves garlic, minced
• 1 1/2 tsp. caraway seeds, lightly crushed
• 18 tsp. red pepper flakes
• 14-oz. can artichoke hearts, rinsed, drained and coarsely chopped
• 2 cups low-sodium vegetable broth
• 1/4 tsp. salt
• 13 cup chopped fresh parsley
• 1 to 2 tsp. cider vinegar
• 1/4 tsp. freshly ground pepper
• 12 oz. medium dried pasta shells

1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, measure out 1/4 cup black-eyed peas and mash with fork in small bowl; set mashed and whole black-eyed peas aside.
3. In large nonstick skillet, heat oil over medium-high heat.
4. Add onion and cook, stirring often, until softened, 3 to 5 minutes.
5. Add garlic, caraway seeds and pepper flakes and cook, stirring, 30 to 60 seconds.
6. Add artichoke hearts and reserved mashed and whole black-eyed peas; stir well.
7. Add broth and salt and bring to a simmer.
8. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 minutes.
9. Stir in parsley, vinegar and pepper.
10. Shortly before sauce is ready, add pasta to boiling water; stir to prevent sticking.
11. Cook, stirring often, until just tender, 8 to 10 minutes.
12. Drain well and place in large warm serving bowl.
13. Add artichoke mixture and tofu or cheese if desired and toss to coat.
14. Serve immediately.

mozzarella cheese, blackeyed peas, olive oil, red onion, garlic, caraway seeds, red pepper, hearts, vegetable broth, salt, parsley, cider vinegar, freshly ground pepper, pasta shells

Taken from www.vegetariantimes.com/recipe/pasta-shells-with-black-eyed-peas-and-artichokes/ (may not work)