Preheat oven to 350 degrees F
Arrange chopped veggies onto a parchment lined cookie sheet. Drizzle with Balsamic Vinegar and lightly season with salt and pepper. Roast veggies for 30 minutes.
When finished roasting, add veggies to blender along with 1 cup Almond Milk, blend until smooth.
Saute mushrooms in soy sauce until softened. Stir in the pureed veggies and season with garlic powder, salt, and nutritional yeast
Cook over low heat until bubbly and slightly thickened. If sauce is still too thin, mix corn starch with 2 Tbs water and stir into sauce until thickened.
Serve over your favorite pasta.
Garnish with fresh basil and cherry tomatoes.