Step 1

Preheat oven to 425°F (220°C).

Step 2

Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.

Step 3

Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.

Step 4

While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn't become mushy and fall apart when tossed with vegetables.)

Step 5

While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.

Step 6

Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.

Step 7

When vegetables are roasted, add to pasta. Lightly toss.

Step 8

Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.