Heart-healthy and delicious!

1 cup cashews
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
3/4 teaspoon Kosher salt
1 green zucchini (quartered lengthwise, cut into 1/2-inch slices)
1 pint cherry tomatoes (halved lengthwise)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 pound rigatoni
4 tablespoons olive oil
2 cloves garlic (peeled, minced)
4 tablespoons all-purpose flour
2 and 1/2 cups cashew milk
1 tablespoon hot sauce
1/4 cup parsley (chopped)

For the Dairy-Free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder, and salt. Pulse until consistency is a fine crumb. Store in the refrigerator and keep up to one week.
For the Roasted Vegetables: Preheat the oven to 500ºF.
In a large bowl, toss the zucchini and tomatoes with 2 tablespoons of olive oil. Season with salt and pepper and arrange in a single layer on a baking sheet. Transfer to the oven and roast until charred, about 10-12 minutes. Remove from the oven and set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook 2 minutes less than indicated on package directions. Drain and set aside until ready to use.
For the Vegan Cheese Sauce: In a large, high-sided saute pan over medium high heat, warm olive oil. Add garlic and flour and whisk until a sandy texture forms. Slowly whisk in the cashew milk, and allow the mixture to thicken slightly, about 3 minutes. Whisk in the dairy-free parmesan and hot sauce.
Stir in the roasted vegetables and rigatoni. Garnish with fresh parsley to serve.
Tip: Use your own favorite medley of roasted vegetables to give this dish your own personal flair!