Wednesday, July 10, 2013

Roasted Tomato-Fennel Pasta with Pine Nuts & Capers~pg. 142

VegCookbookClub July recipes from eat, drink & be vegan by Dreena Burton:

Excellent pasta dish! Love the roasted Roma tomatoes, fennel and garlic. I know this is a keeper when my hubby says "you can make this one again"! I served the pasta with Dijon Mustard Brussels Sprouts from La Dolce Vegan and  Faux Parmesan Garlic Bread. 

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