Creamy Roasted Tomato & Artichoke Macaroni

Ingredients

1 pint cherry tomatoes, half
1/4 teaspoon of kosher salt and pepper for roasting
1 tablespoon of avocado oil for roasting
2 plant -based sausage
1/2 small yellow onion, finely chopped
2 tablespoons of olive oil
1/2 cup (packaged) marinated artichoke, emptied and chopped
1/4 cups (packaged) oil filled with oil dried tomatoes, emptied and finely chopped
1/3 cup roasted red pepper, chopped
1/4 cup of milk -free heavy cream
1/2 cup Marinara Sauce
1 teaspoon of kosher salt
1/2 teaspoon of garlic powder
1/2 cup cooked peas
1/4 to 1/2 lemon juice to taste
1 to 2 tablespoons finely chopped fresh parsley, tasting
Red pepper stamps, optional

Instructions
In a cooking container, with oils and spices, fry at 400 degrees F for 20 to 30 minutes, until the fruit juices are released and the skin starts to fade. In the meantime, cook the Hacaroni in salt water until it is barely denying. Discharge, 1/4 cup of pasta cooking water.

When cooking, sautéing the onions and sausages with olive oil over midfielder for 6 to 8 minutes with olive oil over medium low heat, mix occasionally. Add all the ingredients except parsley, including drained pasta and roasted tomatoes and juices. Mix well and add a few tablespoons of cooking water if it is too dry. Mix up to half and cook for another minute over low heat. Add parsley and serve with red pepper stamps if desired.