Background

I find it very useful to keep jarred/preserved roasted veggies in my pantry and fridge as sometimes I only have 10-15 minutes to magic lunch or supper. On these occasions pasta is the easiest dish to throw together using leftovers or jarred veggies, pastes & sauces such as this roasted artichoke and red pepper pasta. I used gluten-free pasta, but feel free to use any type you like. Also, my version is vegan, but real Parmesan cheese would go well with this recipe for sure. This dish can be served warm or cold -  so ideal for picnics and lunch boxes too!