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Roasted Tomato & Artichoke Macaroni
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4.80 from 5 votes

Roasted Tomato & Artichoke Macaroni

This Roasted Tomato & Artichoke Macaroni is so flavorful and filled with amazing ingredients, plus it's simple to make! With roasted red peppers, sun-dried tomatoes, and fresh parsley, there's lots to love in this dish.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Keyword: Artichokes, macaroni, pasta recipes, roasted tomatoes
Servings: 4 people


  • 1 pint cherry tomatoes halved
  • 1/4 tsp kosher salt and pepper for roasting
  • 1 tbsp avocado oil for roasting
  • 1/2 lb. macaroni or pasta of choice
  • 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 for serving


  • 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 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.