I’ve been trying to cook from my pantry these last couple weeks, so there has definitely been some pasta dishes.
This was a simple dish with roasted vegetables (portabello mushrooms, yellow peppers, cherry tomatoes) with creamy white beans, tossed with some nice olive oil, white wine vinegar, a bit of an Italian seasoning blend, “nooch” and sea salt and fresh pepper, all with pasta shells. Simple, sort of Tuscan inspired. Nice in the summer to roast some veggies on a pan in the oven and walk away from the kitchen for a while since it’s so hot!
|Rice and beans, cabbage curry, potato and pea curry, and an unfortunately not vegan slaw that I left for the squirrels to eat up.|