Creamy Roasted Tomato and Artichoke Macaroni
Ingredients
- 1 pint cherry tomatoes, halved
- 1/4 tsp kosher salt and pepper for roasting
- 1 tbsp avocado oil for roasting
- 2 plant-based sausages
- 1/2 small yellow onion, finely chopped
- 2 tbsp 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 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 cup cooked peas
- Juice of 1/4 to 1/2 lemon, to taste
- 1 to 2 tbsp 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.
Drain the macaroni, reserving 1/4 cup pasta cooking water.
While the tomatoes and macaroni 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 the drained pasta and roasted tomatoes with their juices.
Stir well and add a few tablespoons of pasta cooking water if the mixture is too dry.
Cook for another couple of minutes on low heat, stirring halfway.
Add parsley and serve with red chili flakes if desired.
