Pasta with Roasted Vegetables and White Bean Pesto

Makes 6 servings.

3 medium summer squash (yellow or zucchini), halved lengthwise and sliced into 1/4-inch pieces
1 medium eggplant, cut into 1/2-inch cubes
8 ounces baby portabella mushrooms, larger ones halved
2 fennel bulbs, halved and sliced
1/2 large yellow or red bell pepper, sliced
1/2 large green bell pepper, sliced
3 cloves garlic, chopped
freshly ground pepper
olive oil spray
1 1/2 cups tomatoes, diced
salt (optional)

16 ounces uncooked whole grain pasta

Pesto:
1 1/2 cups (1 can) great northern beans, rinsed well and drained
1 cup fresh basil
1-2 cloves garlic
1 tsp. nutritional yeast
1 tbsp. white balsamic vinegar or white wine vinegar
1/4 tsp. fresh lemon juice
salt to taste (optional)

Preheat oven to 400 F. Spray a large rectangular baking dish with olive oil and add all the vegetables except the tomatoes to it. Sprinkle with freshly ground pepper, and stir in the garlic. Give it a very quick spray with the olive oil (1/2 second) and put it in the oven. Set the timer for 20 minutes.

After 20 minutes, stir the vegetables and add the tomatoes. Return to the oven for 15-20 minutes, until all vegetables are done.

While the vegetables are roasting, prepare the pasta according to package directions and make the White Bean Pesto:

With the food processor running, drop in the garlic and process until minced. Add the basil and chop coarsely. Add the remaining pesto ingredients and process until smooth. Add salt to taste, if desired.

When the vegetables are done, add salt to taste. Serve the vegetables on top of the pasta, topped with a spoonful of pesto.