Vegan Pasta Bake

Ingredients

• 350g penne, uncooked
• 150g baby sweet potato, sliced into thin rounds
• 100g on cauliflower florets, sliced thinly.
• 150g broccoli florrets, sliced thinly
• 5 button mushrooms, sliced thinly
• 100g carrot, sliced into thin rounds
• 1 large zucchini, sliced into rounds
• 6-9 string beans, sliced in half
• 2 cups of Napoletana sauce
• 4-6 tbsp. Macro Organic Nutritional Yeast
• 2 garlic cloves, crushed
• 1 red onion, sliced thinly
• 1 cup vegan mozarella cheese
• Salt and pepper to taste