Preheat the oven to 400F. Line two baking sheets with parchment paper (not necessary, but helps with easy clean up). Toss the cabbage and onion wedges together with 1 tbsp olive oil, ½ tsp sea salt and ½ tsp black pepper. Spread out onto one parchment lined baking sheet being careful that the veg isn’t overlapping -- for maximum caramelization factor. Toss the sliced squash and beets together with 1 tbsp olive oil, ½ tsp sea salt, ½ tsp black pepper and ¼ tsp smoked paprika. Spread out on your second parchment lined baking sheet.

Set the cabbage / onion on the bottom rack and the squash / beets on the middle rack. Roast for 10 minutes then remove the cabbage / onion -- it should be just cooked through and blackening at the edges. If the cabbage still seems firm, roast for another 5 minutes.

Roast the squash / beets for 5 minutes more, until fork tender, for a total of 15 minutes. Remove from the oven and let cool 5 minutes.

While the veg is roasting, cook the pasta according to package instructions. Drain and toss with a drizzle of olive oil to prevent the noodles from sticking to one another.

Combine all of the veg on one of the sheet pans, then toss in the pasta, basil, mint, chopped pistachios (or whatever nut you like), lemon juice and lemon zest and nutritional yeast. Drizzle 1 last tbsp of olive oil over it all. Give it a taste and adjust salt, pepper and lemon juice according to your liking.

Serve warm. This pasta salad is extra fabulous with a little bit of smokey goat gouda or parmesan. Enjoy!