Balsamic Roasted Veggie Pasta

If you follow me you know that Thursday's have become pasta night in our house. This is a recipe I made last week and wanted to share with you! I hope you try it out!

Balsamic Roasted Veggie Pasta 

Ingredients:

1 large bunch of asparagus

1 pint cherry tomatoes

2 large red bell peppers

1 pint crimini mushrooms

2 cloves of garlic peeled

Olive oil

Balsamic vinegar

Kosher salt

Fresh ground pepper

Nutritional yeast

Garlic powder

Basil

1lb. of your favorite pasta

Directions:

Preheat your oven to 425*F

Trim the ends of your asparagus then cut into bite sized pieces (about an inch). Remove the ribs and seeds from your peppers and cut then to roughly the same size as the asparagus. Cut your crimini mushrooms in half.

In a large bowl toss all of the veggies and garlic cloves with a few splashes of olive oil and balsamic vinegar. Season to taste with the salt, pepper, garlic powder, nutritional yeast and basil.

Spread out the veggies one large baking sheet. Bake for 15 minutes then flip the veggies around and cook for another 15 minutes.

While the veggies are cooking bring a large pot of water to a boil and cook your pasta according to the directions.

Once your pasta is cooked and the veggies roasted toss them together with a little more olive oil and balsamic vinegar. Serve with bread and a salad if you like.

I hope you enjoy!!