Roasted Broccoli and Mushroom Pasta

Instructions

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
2. Cut the broccoli florets so that they are all about the same size. The smaller the florets, the faster they roast. I like to cut mine a bit smaller than the mushrooms, since the mushrooms roast faster.
3. Spread the florets and mushrooms on the baking sheet, drizzle with about a Tablespoon of olive oil and sprinkle with sea salt. Toss it all together to evenly distribute the oil and coat each piece. Turn the mushrooms stem-side down.
4. Roast for about 20 minutes, until the mushrooms are releasing their juices from the bottoms and the broccoli florets are charred and crispy at the edges with slightly tender stems.
5. Meanwhile, bring a medium pot of water to a boil and add a very generous amount of sea salt. You want the water to be as salty as the ocean. Once boiling, cook your pasta according to the packge directions. Do not drain it in a colander, instead use tongs or a slotted spoon to transfer it directly to the pan with the sauce, which you have also had simmering as follows:
6. Heat a large skillet over medium heat. Add 1 Tablespoon tomato paste and stir it around for about a minute. It will stick to the bottom a bit and that's fine. Add the 2 cups of tomato soup, stirring well to loosen any browned tomato paste at the bottom of the pan. Reduce heat to a very low simmer and simmer for about 10 minutes.
7. While everything is cooking away, you can throw the quick vegan parmesan ingredients into a blender and pulse briefly until you have a homogenous mixture.
8. When the pasta is al dente, transfer it to the skillet with the sauce and toss to coat. You can add a ladle or two of the pasta cooking water to thin the sauce if you'd like. Add the roasted vegetables and toss lightly to combine. Serve topped with extra sauce and vegan parmesan.