Ingredients

• Red bell pepper3 pieces, cored and cut into 1-inch wide strips
• Green summer squash (zucchini)2 pieces, quartered lengthwise and cut into 1-inch cubes
• Yellow summer squash (qucchini, zephyr, ball, etc)2 pieces, quartered lengthwise and cut into 1-inch cubes
• Mushrooms8 pieces, halved
• Onions1 piece, peeled and sliced into 1-inch strips
• Olive oil1½ Tbsp
• Salt1 tsp
• Spices, black pepper1 tsp
• Italian seasoning2 tbsp
• Spices, chili pepper flakes⅛ tsp
• Pasta1 lb
• Spaghetti sauce / marinara5 cups
• Green peas1½ cups
• Vegan Parmesan1-1½ cups

Steps

1. 1. Top the pasta with the remaining cheese (about 1/3 cup).
2. 2. Bake until top is golden and cheese melts, about 25 minutes. Let sit 5-10 minutes before serving.
3. 3. Chop all the veggies and preheat your oven to 450 degrees
4. 4. On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
5. 5. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.
6. 6. Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that's what I'd recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.