Roasted Vegetable Pasta with Creamy Tomato Sauce

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 8 oz mushrooms, sliced
• 1 pint cherry tomatoes
• 1 zucchini, sliced
• 1 head garlic, cloves separated
• 1 tbsp dried herbs (oregano, basil, thyme)
• Olive oil
• Salt
• Pepper
• 1/4 cup olive oil
• 1/2 cup reserved pasta water
• 1/4 cup nutritional yeast (optional, for cheesiness)
• Salt
• Pepper
• 1 lb pasta, cooked according to package directions
• Grated Parmesan cheese, for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the sliced bell peppers, red onion, mushrooms, cherry tomatoes, zucchini, and garlic cloves on the baking sheet.
3. Drizzle with olive oil, season with dried herbs, salt, and pepper. Toss to coat.
4. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
5. Transfer the roasted vegetables to a blender.
6. Add olive oil, reserved pasta water, and nutritional yeast (if using).
7. Blend until smooth and creamy. Season with salt and pepper to taste.
8. In a large skillet or pot, combine the cooked pasta with the sauce. Toss to coat evenly.
9. Serve immediately, topped with grated Parmesan cheese.