1 red onion
1 large red bell pepper
1 pound fresh asparagus (remove tough ends)
2 cups button mushrooms (clean and remove any tough stems)
1 tsp. garlic powder
1 tsp. mixed Ital. herbs
1 tsp. chili powder
¼ tsp. salt
¼ tsp. pepper
8-12 oz. whole grain pasta, cook and drain according to package directions
(Optional: Marinara of your choice. Use an oil-free brand such as Muir Glen Portobello Mushroom, or make your own delicious variety)
Preheat oven to 500. Cut all vegetables into bite size pieces. Place veggies in a bowl and toss with spices. Spread in a single layer on 1-2 large baking sheets, and bake until just tender (10-12 minutes). Arrange pasta on platter, top with roasted veggies (and marinara is using).
Equal amounts of cashews and nutritional yeast (example: 1/4 cup each) with a no-salt spice such as Mrs. Dash, or garlic powder, to season as you like. Grind in blender until powdery, but use caution….if you blend too long it will turn into paste.