Roasted Garlic and Artichoke Pasta with Adobo Cream Sauce

INGREDIENTS

2 1/2 cups

dried rotini pasta

head garlic, (roasted)

2 cups

milk

2 tbsp

all purpose flour

in chipotle peppers adobo sauce, (chopped (more if you like more heat))

: 15 ounce can of diced tomatoes

: 15 ounce can of artichoke hearts (drained and cut in halves)

1/2 tsp

salt, (more to taste)

1/2 tsp

pepper, (more to taste)

Parsley, (for garnish)