Roasted Veggie Pasta with Creamy Sauce

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Add the butternut squash, bell pepper, cauliflower, carrots, onion, and garlic to the baking sheet. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil and toss until everything is evenly coated.
3. Roast for about 40 minutes, tossing halfway through, until the vegetables are tender and caramelized around the edges.
4. Meanwhile, cook the pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
5. Transfer the roasted vegetables to a high-speed blender. Add the soy milk, vegetable broth, nutritional yeast, and reserved pasta water. Blend until completely smooth and creamy.
6. Pour the roasted veggie sauce over the pasta and toss until every shell is coated. Top with Parmesan or cashew Parmesan if you’d like, and enjoy! 🍝✨