10 min Plant-Based Pasta with Roasted and Sautéed Veggies

1. Coat leftover chickpea pasta in 1 teaspoon of olive oil, red pepper, pink Himalayan salt, and onion powder. 
2. For the roasted vegetables: Quickly broil frozen broccoli and Brussels sprouts. Drizzle them with olive oil. 
3. Place the broccoli and Brussels sprouts on the middle shelf in the oven for about 6 minutes. 
4. Remove them from the oven, season them with more olive oil, red pepper, pink Himalayan salt, and onion powder, then return them to the top shelf until done and slightly crispy. 
5. For the sautéed vegetables: Sauté diced tomatoes, spinach, sliced mushrooms, and chopped onions on the stove until tender. 
6. Combine the coated pasta with all the cooked vegetables and serve.