Pesto Primavera Pasta with Roasted Veggies (gluten free, vegan)

Ingredients

• 1 onion, diced
• 1 orange pepper, diced
• 1 bunch asparagus cut into ½ inch sections
• 1 small eggplant, diced
• 3 portabella mushrooms, diced
• 1.5 cups cherry tomatoes, cut in half
• 4 Tbsp Grapeseed oil
• Salt and pepper to taste
• 3 cups dried pasta of your choice
• *optional 2 chicken organic breasts, diced the same size as the veggies
• 6 Tbsp pine nuts
• 4 garlic clove
• 4 cups basil, packed
• 4 Tbsp olive oil
• 4 Tbsp water
• 2 Tbsp lemon juice
• 2 Tbsp nutritional yeast