Creamy Roasted Tomato and Artichoke Macaroni
Ingredients
- 1 pint cherry tomatoes, halved
- 1/4 teaspoon kosher salt and pepper for roasting
- 1 tablespoon avocado oil for roasting
- 2 plant-based sausages
- 1/2 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup packed marinated artichokes, drained and chopped
- 1/4 cup packed sun-dried tomatoes packed in oil, drained and finely chopped
- 1/3 cup roasted red peppers, chopped
- 1/4 cup dairy free heavy cream
- 1/2 cup marinara sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup cooked peas
- Juice of 1/4 to 1/2 lemon, to taste
- 1 to 2 tablespoons finely chopped fresh parsley, to taste
- Red chili flakes, optional
Preparation
Roast tomatoes in a baking dish, with their 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 and drain, reserving 1/4 cup pasta cooking water.
While those cook, sauté onions and crumbled sausages with olive oil on medium to medium low heat for 6 to 8 minutes, stirring occasionally.
Add all remaining ingredients except parsley, including drained pasta and roasted tomatoes and their juices, then stir well and add a few tablespoons pasta cooking water if too dry.
Cook for another couple of minutes on low heat, stirring halfway, then add parsley and serve with red chili flakes if desired.
