Vegan Roasted Fall Vegetable Pesto Pasta

Roasted fall vegetable pesto pasta is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and Brussels sprouts is especially tasty!

1 delicata squash, halved, seeds scooped out and cut into ½ inch cubes
3 carrots, in ½ inch cubes
12 ounce Brussels sprouts, halved
2 tablespoons extra virgin olive oil
8 ounce 100% whole grain penne or fusilli

Vegan Pesto:
2 cups basil, packed
1 tablespoon lemon juice
½ cup walnuts, toasted
2 tablespoons nutrition yeast
1 clove garlic, minced
2 tablespoons extra virgin olive oil

View the full recipe at Avocado A Day →