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Toss the chopped vegetables in coconut oil and spread into an even layer on a lined baking sheet.
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Roast the vegetables in the oven until tender, about 15 minutes.
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In a blender add all of the ingredients for the dairy free pumpkin sauce (from canned pumpkin to apple cider vinegar).
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Blend until creamy.
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Toss together the cooked pasta, roasted vegetables, and pumpkin sauce in a large stock pot over medium heat on the stove.
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Coat the vegetables and pasta in the pumpkin sauce.
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Cook on the stove until the sauce is heated through, about 5-8 minutes.
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Transfer to a large serving dish and serve immediately.