Set oven to 450° F. In a bowl combine mushrooms, cauliflower, cherry tomatoes, and onions. Drizzle with first listed amount of olive oil and lemon and pepper seasoning salt. Toss until evenly coated.
Place vegetables in a single layer on a parchment-lined sheet tray. Roast until vegetables are tender and have started to brown. Cool completely and hold refrigerated until service.
Service
For each serving, heat 1 teaspoon olive oil in a sauté pan over medium heat. Once oil is hot, add 1 cup of zucchini pasta and 1 cup roasted vegetables. Toss until heated through.
Add 1/4 cup basil pesto to pan and toss until the noodles and vegetables are well coated.
Plate as desired and garnish with 2 teaspoons of chopped pistachios and 1 teaspoon of parmesan cheese. Serve hot.
Chef's Tip!
This dish can be made using other spiralized vegetables such as butternut squash, yellow squash or sweet potato.
