Roasted Vegetable Pasta

Ingredients

• 2 medium carrots (200g / 198g)
• 1 large globe eggplant (700g / 1 ½ lbs)
• 8-10 large shiitake mushrooms (200g / 198g)
• 1 medium zucchini (170g / 170g)
• Half a container cherry tomatoes (145g / 142g)
• 2 tablespoons nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon red pepper flakes (optional)
• 4 tablespoons olive oil (60ml)
• 2 tablespoons tamari or soy sauce
• 2 tablespoons ume plum vinegar or rice vinegar
• 1 cup cooked green lentils (166g / 170g)
• ½ lb penne pasta (228g / 227g)
• 1 ½ cups good marinara (350g / 340g)
• 3 tablespoons capers (drained)
• 1 teaspoon lemon zest
• 3 tablespoons raw walnuts
• Pinch flaky salt
• 1 big handful fresh basil leaves (thinly sliced)

1. 1Prepare the oven and cut the vegetables: Place a rack in the middle of the oven and preheat it to 425°F. Cut the mushrooms and zucchini into large, bite-sized chunks. Cut the eggplant into smaller, bite-sized pieces (about ¾-inch cubes). Peel the carrots, slice them in half lengthwise, and slice them into fairly thin half-moons (about ¼-inch thick).
2. 2Season and roast: Place the chopped vegetables onto a large sheet tray. If you don’t have a very large sheet tray, you can use two smaller trays, switching their spots halfway through. Add the cherry tomatoes (halving any large ones), nutritional yeast, onion powder, garlic powder, dried oregano, dried thyme, sea salt, pepper, red pepper flakes (if using), 3 tablespoons of olive oil, tamari, and ume plum vinegar (or rice vinegar). Toss well to coat. Strain and rinse the cooked lentils, drizzle with an additional teaspoon of olive oil, and sprinkle over the seasoned vegetables. Roast for 30-40 minutes, or until the eggplant is tender. Taste for seasoning, adding more salt and pepper if desired.
3. 3Cook the pasta: While the vegetables roast, cook the pasta according to package instructions. Once al dente, drain, reserving about ¼ cup of pasta water. Return the pasta and pasta water to the pot over just below medium heat. Add a cup of marinara along with the capers and an additional sprinkle of nutritional yeast. Cook, stirring occasionally, until it thickens and all liquid has been absorbed. Remove from heat and set aside.
4. 4Make the walnut parmesan: Zest the lemon onto the cutting board, add the walnuts with a big pinch of flaky salt and an additional teaspoon of nutritional yeast. Finely chop until crumbly.
5. 5Assemble and serve: Once both the pasta and vegetables are done, add the vegetables to the pot and stir well to combine. Transfer to serving bowls and add dollops of the remaining marinara. Garnish with basil and walnut parmesan. Enjoy!