2 courgettes (I used 1 green 1 yellow)
1 pepper, deseeded
1 red onion
1/2 broccoli, cut into florets
large handful of mushrooms, sliced 1/2cm thick
large handful of tomatoes (if cherry leave whole, if bigger cut into 1/2)
Preheat oven 180.
Cut all the vegetables into cubes around 1 inch thick, and the broccoli into large florets.
Spread across two baking tins, season with plenty of 1tbsp pepper, 1tbsp salt, 1tsp basil, 1tsp chilli powder.
Bake the vegetables for 30minutes, taking out and tossing half way (taking out any you see browning and place in a bowl).
10 minutes before the veg is done, add the pasta to a saucepan and cover with boiling water (using that from the kettle is quicker then waiting for water to boil over the pan). Add a pinch of salt to the water.
When the pasta is cooked, drain, and add to the pan with the vegetables. Toss everything together, adding more seasoning if necessary, and serve! You can have this hot or keep in the fridge for 3 days.
I also added some sliced vegan sausages one day.