Creamy Roasted Tomato Artichoke Macaroni
Ingredients
- macaroni
- 1 pint cherry tomatoes
- 1/4 tsp kosher salt and pepper
- 1 tbsp avocado oil
- 2 plant-based sausages
- 1/2 small yellow onion
- 2 tbsp olive oil
- 1/2 cup (packed) marinated artichokes
- 1/4 cup (packed) sun-dried tomatoes packed in oil
- 1/3 cup roasted red peppers
- 1/4 cup dairy free heavy cream
- 1/2 cup marinara sauce
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 cup cooked peas
- Juice of 1/4 to 1/2 lemon
- 1 to 2 tbsp fresh parsley
- Red chili flakes, optional
Preparation
Roast tomatoes in a baking dish with avocado oil and seasoning at 400 degrees F for 20 to 30 minutes until juices are released and skins start to wilt
Meanwhile, cook macaroni in salted water until barely al dente, then drain while reserving 1/4 cup of the pasta cooking water
While the tomatoes and pasta cook, sauté onions and crumbled plant-based sausages with olive oil over medium to medium-low heat for 6 to 8 minutes, stirring occasionally
Add all remaining ingredients except parsley, including the drained pasta and roasted tomatoes with their juices
Stir well and add a few tablespoons of the reserved pasta cooking water if the mixture is too dry
Cook for another couple of minutes on low heat, stirring halfway through
Add parsley and serve with red chili flakes if desired
