Pesto Pasta With Roasted Vegetables
[Vegan]

To Make the Pesto:

1. Add all ingredients to a food processor and process until combined.

To Make the Pasta:

1. Preheat oven to 400°F. Line baking pan with parchment paper.
2. Cook pasta in boiling water, according to package directions. Rinse with cold water. Drain and set aside.
3. Soak sun-dried tomatoes in water for 15 minutes. Drain, chop, and set aside.
4. Cut off the top of the garlic bulb so the garlic cloves are exposed. Drizzle exposed garlic cloves with 1/2 tablespoon olive oil. Wrap garlic bulb in aluminum foil.
5. Roast in oven for 40 minutes or until the cloves are golden in color. Keep in mind that you can roast the garlic and zucchini at the same time; however, the garlic takes longer to cook so you should start that first. When finished, allow to cool for 10-15 minutes before gently squeezing each garlic clove out of the skin.
6. Chop zucchini into semi-circles and place into large bowl. Toss zucchini with remaining 1 1/2 tablespoons olive oil, oregano, salt, and pepper.
7. Pour zucchini onto parchment-lined pan and spread out evenly. Roast in oven for 15 minutes, flip, and continue roasting for 15 minutes.
8. When zucchini and garlic are done roasting, toss with pasta, sun-dried tomatoes, and pesto.