Ingredients:

• 1/2 pound – whole-wheat Pasta (orecchiette)
• 1/4 cup chopped, toasted Walnuts
• For the roasted vegetables:
• 1 – fennel bulb (without leaves)
• 1 – red bell pepper
• 1 – sweet Onion
• 1 tbsp – Balsamic Vinegar
• 1 tsp – Olive oil
• Salt to taste
• 1/2 tsp – ground black pepper
• For the pesto:
• Leaves reserved from the fennel bulb, chopped into smaller pieces
• 2 Cloves of garlic, chopped
• 1/4 cup nutritional Yeast (optional)
• 1/4 cup lightly toasted Pumpkin seeds
• 1/4 cup extra virgin Olive oil
• 1 tsp ground black pepper
• Salt to taste

Method:

1. Cook the pasta according to the package directions and drain.
2. Dice all the vegetables into 1-inch chunks and place it in a baking dish. Add vinegar, olive oil, salt and ground black pepper.
3. Bake in a 400-degree oven for about 30-40 minutes or until it turns golden-brown and tender. Stir halfway if desired.
4. Meanwhile, place all the ingredients for pesto in a food processor (except the olive oil) and process until coarsely powdered.
5. With the motor running, pour in the olive oil until you have an even paste.
6. Finally, place the pasta, roasted vegetables and the pesto in a bowl. Add in walnuts.
7. Mix well and serve immediately.
8. Recipe courtesy: Holy Cow Vegan