Pasta with Roasted Vegetables, Cashew Pesto, and Goat Cheese

Ingredients:

For vegetables:
1 small eggplant, sliced
1 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
Optional: 1 package grape tomatoes
2 tablespoons of olive oil
1 teaspoon of garlic powder
Freshly ground salt and pepper

For the cashew pesto sauce:
⅓ cup roasted or raw cashews OR 2 tablespoons cashew butter
1 cup basil leaves
2-3 tablespoons of avocado oil or olive oil
½ teaspoon of salt
2-3 tablespoons of warm water

For pasta:
2 ½ cups pasta of your choice
½ cup goat cheese, crumbled

Directions:

1. Heat the oven to 200 degrees. Line two large baking trays with baking paper. Divide the vegetables and place them on both baking sheets, sprinkle with oil (1 tablespoon each), sprinkle with garlic powder and salt and pepper (to taste).
2. Mix the vegetables, then spread evenly on each baking sheet. Bake for 15 minutes, then stir the vegetables and bake for another 15-20 minutes until the vegetables are tender.
3. Prepare the pesto sauce. In the bowl of a food processor or high-powered blender, add the necessary ingredients: cashews, basil, avocado or olive oil, salt and water. Rub until a thick smooth mass. Set aside.
4. Cook the pasta (according to package directions) until al dente (hard). Drain, then put back into the pot. Also add the pesto sauce, roasted vegetables and half the amount of goat cheese. Ladle everything into bowls and garnish with the remaining goat cheese and additional basil leaves. Delicious!

Yield: 4 servings
Recipe: ambitiouskitchen.com