Pasta with Roasted Pumpkin, Peppers and White Beans – Gluten-free + Vegan

by tastyyummies

Pasta with Roasted Pumpkin, Peppers and White Beans - Gluten-free + Vegan

I made this recipe last weekend for a fun fall party at our friends Erika and Devin’s. Even though many of the fun fall events they had planned got cancelled due to rainy cold weather, it was still a really fun night, my sweater still smells like yummy camp fire! My favorite.

They made some meat-eater friendly dishes, so I decided to make and bring something gluten-free that I could eat, but that would also be great for any vegetarians or vegans. This pasta dish was really delicious warm, but it was equally as yummy when it cooled off a bit and was more of a pasta salad.

A little FYI, if you are a cheese-lover, this would be super delicious with some grated sharp Parmigiano-Reggiano and/or Romano cheeses. It’s been many months since I cooked with cheese at home, or really even thought about adding it to a dish I was making, but the thought definitely crossed my mind with this one.

Pasta with Roasted Pumpkin, Peppers and White Beans - Gluten-free + Vegan
Besides being full of so many of my very favorite foods, I think what I liked the most about this is the nice crunch from the toasted pumpkin seeds and all of the beautiful colors. You will notice in the recipe below I used 3 different kinds of peppers, we have an insane amount of peppers right now from our CSA so I was using up what we had a lot of, feel free to use whatever peppers you have on hand, even if it is just one of two of your standard bell pepper. It will be good either way.

On a side note, the weather is definitely quite icky here due to Hurricane Sandy (I am located in Buffalo, NY). Supposed to be the worse tonight and into tomorrow (I am writing this on Monday night). I hope all of my East Coast readers are staying safe and get through this storm without incident! I am anticipating lots of wind and rain over the next few days and I have my fingers crossed that we have no flooding (there is a river at the end of our dead end street). I made a huge pot of soup, my perfect comfort food for the super windy, cold and rainy times like this.

How is the weather near you? Are you experiencing Sandy’s wrath? Stay safe everyone!

Pasta with Roasted Pumpkin, Peppers and White Beans - Gluten-free + Vegan

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{ 5 comments… read them below or add one }

1 Alyssa | Queen of Quinoa October 30, 2012 at 11:17 am

Love this dish, Beth! Roasted pumpkins and peppers are such a great combo. Although I love the white beans, it would also be fabulous with chicken. Mmm!! PS – love your serving spoons too :)

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2 tastyyummies October 30, 2012 at 5:21 pm

Yes chicken would be great as would pancetta or bacon :) Thanks. Aren’t those serving spoons adorable? I am so obsessed.

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3 Louise October 30, 2012 at 1:15 pm

Mmmm looks amazing!
Thanks for posting this, I’m looking forward to making it. I used to make something similar in my diary-eating days, that used pasta, roasted squash, pumpkin seeds & feta cheese. Now I’m avoiding dairy I couldn’t figure out what to add instead of the feta, but white beans will fit the bill perfectly :-)

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4 sarah Jenkins November 4, 2012 at 9:25 am

This looks so delicious. Such a perfect and simply fall dinner. I have so much squash, I am totally making it this week. Thank you Beth.

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5 tastyyummies November 8, 2012 at 6:48 pm

Thanks Louise. I hope you enjoy it when you make it. Thanks for stopping by.

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