Roasted Vegetable Pasta

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!

Bonus:  summertime means outdoor festivals galore in this fair city, and I scored this big plate of food at one last weekend.
Rice and beans, cabbage curry, potato and pea curry, and an unfortunately not vegan slaw that I left for the squirrels to eat up.
And also, my superpuffyheart favourite, the Tempeh Wingz from Don’t Eat Off The Sidewalk.  Oh my god, so good.  Served with some sautéed kale and I whipped up a really simple dill dip for the wingz – 1 part vegan sour cream, 1 part vegan mayo, and dried dill and chives to taste.

– Crystal