Vegan Sheet Pan Roasted Vegetable Pasta with Lemon Miso Sauce

Ingredients

• 16 oz pasta of choice (use gluten-free if needed)
• 1 pint grape tomatoes
• 2 medium orange bell peppers, sliced thinly
• 1 medium yellow squash, diced
• 1 medium zucchini, diced
• 1 small eggplant, diced
• 1 medium red onion, halved lengthwise and cut in wdges
• 16 oz mushrooms of choice (I used crimini), sliced
• 1/2 tsp salt, divided, optional
• Fresh parsley as garnish, optional
• 1.5 tbsp yellow or white miso paste (use chickpea miso if soy-free)
• 3 tbsp lemon juice (juice of 2 small or 1 large lemon)
• 2 tbsp tahini
• 1 tbsp garlic powder
• 1 tbsp dried parsley
• 1/2 tsp spicy mustard
• 1 tbsp maple syrup
• Water to thin