Pasta pesto with roasted vegetables

Ingredients

• 1/2 broccoli
• 1/2 cauliflower
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 1 fennel bulb
• 1 sweet potatoes
• 3-4 ripe tomatoes
• Olive oil for drizzling
• Salt and pepper to taste
• 1 can or jar of chickpeas, drained
• 400 gr. non wheat pasta like buckwheat or rice
• 1 cup extra virgin olive oil
• 40g fresh basil leaves (4 large handfuls)
• ½ teaspoon sea salt, freshly ground black pepper
• Grated peel from 1/2 of an organic lemon, optional
• 20g pine nuts
• 20g walnuts
• 2 tbsp nutritional yeasts
• Some chopped parsley or basil to garnish