1/2 cup roasted red peppers, thinly sliced or chopped
1 cup cooked cannellini beans
1 to 2 tbsp capers, to taste
1 tbsp fresh dill, finely chopped
1 tbsp fresh basil, sliced
1/3 cup vegan feta, crumbled
Toast the pine nuts on medium heat in a small pan, stirring frequently, until lightly golden brown, then set aside to cool.
Preheat a large pan on medium heat. Finely chop onion, add to pan with olive oil, salt and pepper. Cook for 4 to 5 min, stir occasionally. Add the garlic, broth, tomatoes, and garlic powder. Stir, cook 5 to 6 min.
Drain and rinse noodles, and pat dry. Add noodles, marinara sauce, roasted peppers, and cannellini beans to pan, stir and cook another 1 to 2 min. Serve and top with capers, dill, basil, pine nuts, and feta.