Preheat oven to 400 F.

Pour oil into a baking dish.

Cut your vegetables into 1-1½-inch chunks and place them all into the baking dish.

Sprinkle on salt, pepper, Italian seasoning blend and red pepper flakes, and stir to combine.

Place the dish in your hot oven and roast, stirring every 10 to 15 minutes, until all of the vegetables are cooked through and you see a bit of caramelization, approximately 50 minutes.

While these cook, make the breadcrumbs. Coarsely chop or tear a large piece of any good bread. Pour over some olive oil, a sprinkle of salt and a light sprinkle of garlic powder. Place on a cookie sheet on a second rack in the oven until crisp or heat separately in a toaster oven, air fryer, stovetop skillet, etc.

When the vegetables are tender, remove from oven and allow to cool slightly before placing carefully in your blender.

Starting on low speed and raising to high, puree the vegetables until smooth.

Add the nutritional yeast and the silken tofu and blend again (starting on

Low and raising to high speed).

At this point, cook your pasta according to package directions, reserving 1 cup of pasta water.

To the hot pasta, pour in the sauce and stir to combine.

Add the butter beans (and thawed peas, if desired).

Serve into individual pasta bowls or plates.

Top with a sprinkle of flaky sea salt, pepper, julienned basil and toasted garlic

Breadcrumbs.

You can add any other toppings you want to use up! It’s also nice to let your family or guests do this individually.