Step 1

preheat the oven to 425F and set a 9×13″ casserole dish aside.

Step 2

add the pesto, vegetable broth, nutritional yeast, and red pepper flakes (if using) to the casserole dish and whisk well. Then, add the pasta, mushrooms, cherry tomatoes, and Kalamata olives. Mix until evenly distributed, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Step 3

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.

Step 4

warm topped with fresh basil, or as desired. Leftovers can be stored in the fridge and are best eaten within 5 days.