To start, fill a large pot about ⅔ - ¾ full with water and bring it to a boil for the pasta.
Next, heat 1 tbsp olive oil or oil from the sun-dried tomatoes in a pan over medium. Add in sliced mushrooms, and sauté them for 1-2 minutes. Then, add in the chopped broccolini and stir.
After another 1-2 minutes, add in the sliced zucchini, sun-dried tomatoes, chopped artichokes, and roasted red peppers. Cover your pan, and turn the heat down slightly.
Let everything cook down for about 4-5 minutes, or until your veggies are tender. Season with salt and pepper to taste.
In the meantime, add a pinch of salt to the boiling pasta water. Cook your pasta according to the package directions, or until they are al dente (careful not to overcook).
While you're waiting for the veggies and pasta to cook, whip up a batch of our vegan parmesan and vegan basil pesto. When the pasta is done, drain it, then add it back to the same pot removed from the stove.
Add in the cooked vegetables, arugula, and pesto, and mix well. Serve the pasta with a side of sun-dried olives and vegan parmesan on top. It also tastes amazing with a side of sourdough bread!