Preheat the oven to 400 F. Toss your diced veggies of choice and frozen corn on a sheet pan. Drizzle with olive oil and sprinkle with a bit of salt and pepper. Roast for 20 minutes until starting to brown.

Steam the cauliflower florets for 2-3 minutes until tender.

Bring a pot of water to a boil and cook the pasta according to the directions on the package. Drain and set aside.

In a high-speed blender, combine the cashews and water. Blend on high for 1 minute. Add in the steamed cauliflower, garlic clove, salt, thyme, mustard and nutritional yeast. Blend on high for another minute until thick and smooth.

Add the roasted veggies and the cauliflower sauce to the pan with the pasta and stir well. Serve with a shake of crushed red pepper, if desired!