Step 1

Preheat oven to 425°F.

Step 2

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Remove from heat and drain in a colander. (Reserve pot for later use.)

Step 3

Meanwhile, wash and dry the fresh produce.

Step 4

Thinly slice mushrooms and transfer to a large baking sheet pan.

Step 5

Trim, seed, and medium dice bell peppers; add to the baking sheet with the mushrooms.

Step 6

Add tomatoes to the baking sheet. Drizzle veggies with oil and season with spices; toss to combine, then spread out in an even layer.

Step 7

Place baking sheet in the oven and roast, tossing once, until veggies are tender and tomatoes start to burst, about 15 minutes. Remove from oven.

Step 8

When the pasta is done, place almond milk, nutritional yeast, oil, arrowroot starch, Dijon, onion powder, and garlic powder in the reserved pot; whisk until smooth. Place the pot over medium heat and bring the sauce to a simmer, whisking occasionally.

Step 9

Once the sauce is simmering, continue to cook, whisking constantly, until the sauce becomes thick and stretchy, 1-2 minutes more. Remove from heat.

Step 10

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Step 11

Return drained pasta to the pot with the cheese sauce, add half of the basil (reserving the rest for serving), and stir to combine.

Step 12

If needed, warm the mac & cheese over medium heat, stirring constantly, until heated through, 1-2 minutes.

Step 13

To serve, divide mac & cheese between plates or bowls; top with roasted veggies and reserved basil. Enjoy!