Sheet Pan Pasta with Roasted Red Pepper and Tomato Sauce

Ingredients

• 8 cloves Garlic
• 3 whole Tomatoes
• 1 whole Yellow Onion
• 1 whole Red Bell Pepper
• ½ cup Vegetable Broth
• ¼ cup Nutritional Yeast
• 1 ½ tsp Red Wine Vinegar
• 1 tsp Dried Oregano
• ⅓ cup Fresh Basil
• 1 cup Cauliflower
• 2 whole Vegan Sausage
• 3 oz White Mushrooms
• 8 oz Gluten-free Pasta
• 1 bunch Kale

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Wrap the garlic cloves loosely in foil and place on the sheet. Arrange the tomatoes, onion, bell pepper, cauliflower, vegan sausage, and mushrooms in separate sections on the same sheet. Season with salt and pepper to taste and roast for 25 minutes, tossing halfway through.
2. While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions. In the last 2 minutes of cooking, add the chopped kale to the pot. Drain the pasta and kale together and return to the pot.
3. Remove the baking sheet from the oven. Transfer the roasted tomatoes, bell pepper, and onion to a blender. Squeeze the roasted garlic cloves out of the foil and add them to the blender along with the vegetable broth, nutritional yeast, red wine vinegar, and dried oregano. Pour in any pan juices from the baking sheet.
4. Blend until smooth. If the sauce is too thick, add extra vegetable broth 1 tbsp at a time. Add the fresh basil and pulse until just combined. Season with salt and pepper to taste.
5. Pour the sauce into the pot with the pasta and kale. Add the roasted cauliflower, mushrooms, and vegan sausage from the baking sheet. Stir everything together over low heat for 2 minutes until well combined and heated through. Serve warm.