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. Italian 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 Aldi’s organic marinara or tomato basil; or make your own delicious variety)
Preheat oven to 450. 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 lined with a silicone baking mat or parchment paper, and bake until just tender – about 10-12 minutes. (NOTE: If using a silicone baking mat, be sure to adjust your oven to not exceed the MAX temperature the mat is rated. For example, my silicone mat is rated for 450 degrees max, so I roast my veggies at 425 to be safe). Arrange pasta on platter, top with marinara and roasted veggies.
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.