Step 1

Heat oven to 425 degrees F.  Add all veggies to a large sheet pan.  Drizzle with about 3 tablespoons olive oil and season with granulated garlic, salt and pepper.  Use your hands to mix everything together and arrange vegetables in a single layer on the sheet pan. Roast vegetables until fork tender and browned, about 40 minutes, flipping once or twice.

Step 2

Cook the pasta while the vegetables are roasting.  Heat a large pot of water over high heat until boiling.  Add in pasta and cook according to package directions.  Drain your pasta and add back to the pot.

Step 3

Next, add in 1 tablespoon olive oil, 1 tablespoon liquid aminos, or soy sauce, and 1/2 cup grated parmesan cheese.  Mix pasta together well, you can add in a little bit of reserved pasta water if you want to thin it out a little bit.

Step 4

Add in all the roasted vegetables and mix together until completely combined.  Give the pasta a taste and add extra salt and pepper, if needed.  You can also add some chopped fresh parsley and a squeeze of lemon juice, if you like.  Serve pasta immediately or refrigerate for about 4-5 days.