Roasted Veggie Pasta

I love junk food, don't get me wrong, but after a weekend of eating junk food, it makes me feel pretty crappy. Just like bleh and sluggish. This last weekend was one of those weekends. On Monday I had planned to make this roasted cauliflower and mushroom carbonara which I have made before and is sooo good. But after a weekend of heavy food and lots of sugar, I was feeling like I need something a little less heavy. I love the roasted veggie part of that carbonara dish and I had the veggies on hand so I roasted the mushrooms and cauliflower. While those were roasting I diced up an onion and started sauteing that in a little olive oil. I got my spaghetti cooking and added some minced garlic to the onions. Pretty much everything was done at the same time the pasta was which was awesome! I drained the pasta and put a little olive oil, salt and pepper over the noodles and then everything went into the pot with the spaghetti. Sprinkle a little Parmesan and chopped basil over it and that's it! It was so good and hearty but felt really healthy with all the veggies. We also had these green beans on the side which was the perfect side for this pasta. We love these green beans. They are so crisp and the dressing is so bright and tangy. Even Greg, who isn't a fan of meatless Monday, loved this dinner and it filled him up which he kept saying never happens when we don't have meat.

Ingredients:
8 oz button mushrooms
1 small head cauliflower, cut into small florets
1/2 a medium white onion, diced
4 cloves garlic, minced
12 ounces spaghetti
Plenty of olive oil, salt and pepper
Grated Parmesan, to taste
Fresh basil

Heat your oven to 400 degrees. Cut your mushrooms into quarters, or until they are about the same size as your cauliflower florets. Put mushrooms and cauliflower on a sheet pan and drizzle with olive oil to coat all veggies. Toss together and season well with salt and pepper. Put in the oven. After about 20 minutes, stir them up and return to oven. Meanwhile, dice your onion and start cooking over medium low heat in a little olive oil. Season slightly with salt and pepper. Stir occasionally. After stirring veggies that are in the oven, start boiling water for your pasta. Once boiling, add spaghetti and cook to package directions. Add minced garlic to onions and let cook for just a couple of minutes before turning heat off. About 2 minutes before your pasta is done, pull the veggies out of the oven and set aside. Drain pasta, drizzle with olive oil and add roasted veggies and onions and garlic. Toss well to combine and season with salt and pepper. Add grated Parmesan. If you like a lot, add a lot, if you don't like it, don't add it. I did just enough that you could see it on the noodles but not so much that it turned everything white. Add some chopped fresh basil.