Roast Veggie & Chickpea Pasta

1: Preheat oven to 220°C. Add the eggplant, zucchini, capsicum, onion, asparagus, chickpeas, and garlic onto a lined baking tray. Drizzle with 2 tbsp olive oil and season with salt and pepper. Add thyme and oregano and mix until well coated. Roast for 25 minutes until golden.

2: Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and return the pasta to the pot.

3: In a saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add cherry tomatoes and garlic, frying for 3 minutes until lightly golden. Pour in stock and cook for 10-12 minutes until thickened. Stir in vegan butter until melted.

4: Combine the sauce and roasted veggies with the pasta and mix well. Add grated vegan parmesan if desired.

5: Serve immediately topped with fresh basil and a sprinkle of chili flakes.