Creamy Artichoke Pesto Pasta with Roasted Fall Vegetables

Ingredients

• 1 small head of garlic
• 1 delicata squash, seeds removed and sliced into 1/2” pieces
• 10 oz baby portabello mushrooms, whole
• 1/2 tsp dried thyme
• 2 tsp kosher salt, divided
• 1- 7 oz jar Reese Marinated Artichoke Hearts, with brine
• 2 tbsp Sacla Vegan Pesto
• 1/4 cup DaVinci Olive Oil, plus more for roasting and drizzling
• 8 oz DaVinci Penne Pasta
• 1/4 cup pumpkin seeds