Preheat oven to 425 degrees.

Prepare vegetables: Dice onions and bell peppers. Slice mushrooms. Cut cherry tomatoes in half. Cut broccoli florets in quarters.

Toss onions with a very light drizzle of vegetable oil and lay in a single layer on a baking sheet. Repeat this process with the bell peppers and cherry tomatoes. Roast until vegetables are tender, blistered, and dark around the edges.

Cook pasta according to the instructions on the package. Toss cooked pasta with a light drizzle of olive oil to prevent sticking.

Fill a medium sauce pan 3/4 full of water. Bring water to a boil. Add 1 teaspoon of salt and broccoli florets to the water. Boil for a few minutes until they are tender but not mushy. Alternatively, the broccoli can be steamed or roasted.

Saute mushrooms over low heat in 1 teaspoon buttery spread or vegetable broth.

Make garlic and red pepper oil: Heat 1/4 cup of olive oil in a small saute pan for 1 minute over medium low heat. Add 4 cloves of garlic and 1/4 teaspoon crushed red pepper flakes to the oil. Cook for 1 minute. Remove from heat.

Set all ingredients in a line beginning with the pasta. Serve pasta, drizzle with oil and top with vegetables and pine nuts.