Step 1

Heat oven to 410°F

Step 2

Combine all chopped and prepped vegetables on 1-2 baking sheets

Step 3

Toss all vegetables in avocado oil and your spices of choice to taste (I used salt, pepper, garlic powder, turmeric, dried oregano, and dried parsley) coat well

Step 4

Roast the vegetables in the 410°F oven for 20-40 minutes, turning once halfway through. Cook until they are slightly browned and crisp on the outside, soft on the inside. *Note: I used a lot of vegetables, so mine took about 40 minutes to cook completely. If your baking sheets aren't as full, it will take less time.

Step 5

While the vegetables are roasting, cook pasta according to box directions

Step 6

Combine the cooked pasta with the roasted vegetables, and top with lemon juice, nutritional yeast, and fresh herbs of your choice