Tonight for supper I oven roasted some veggies with some Italian sausages on top. I made a romesco sauce to dress the veggies (carrots, celeriac, rutabugger, garlic scapes, and whole garlic cloves in their skins) and the wholewheat spaghettini. The veggies didn't really need the romesco sauce, they had loads of flavour just from being roasted with a bit of salt and EVOO. While we really like the romesco sauce, the spaghettini would probably have been better with an aglio e olio sauce with anchovy. I expect the leftover veg, sausage, pasta, and romesco sauce to show up in a "leftovers soup" within a few days.