Vegan Creamy Roasted Tomato & Artichoke Macaroni is a decadent twist on the classic comfort food, marrying roasted tomatoes and tender artichoke hearts in a velvety, plant-based cheese sauce. The oven-roasted tomatoes impart a rich sweetness, while the artichokes contribute a delicate, savory note to the creamy macaroni. This cruelty-free indulgence not only satisfies mac ‘n’ cheese cravings but also elevates the dish with a delightful fusion of roasted flavors and creamy goodness.
Ingredietns:
- 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
Instructions:
- Roast tomatoes in a baking dish, with their oil and seasoning, at 400 degrees F for 20 to 30 min, until juices are released and skins starting to wilt. Meanwhile, cook macaroni in salted water until barely al dente.
- 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 min, stir occasionally.
- Add all remaining ingredients except parsley, including drained pasta and roasted tomatoes and their juices.
- Stir well and add in a few tablespoons pasta cooking water if too dry.
- Cook another couple min on low heat, stirring halfway.
- Add parsley, serve with red chili flakes if desired.
