Preheat oven to 425 degrees.

Bring a large pot of lightly salted water to a boil. Once boiling, stir in cavatappi pasta. Cook 7-9 minutes, or until al dente, stirring occasionally.

Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then strain cavatappi, shake off excess water. Return to pot. Lightly drizzle with olive oil. Stir to coat.

Trim ends from summer squash. Halve lengthwise. Lay flat and slice across into half-moons, about ½ inch thick.

Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Quarter mushrooms.

Place squash, mushrooms, and heirloom grape tomatoes in a medium bowl. Toss with cooking oil. Season with rosemary, basil, and sage blend. Lightly season with salt and pepper. Stir to coat.

Spread veggies out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 12-14 minutes, or until tender, stirring halfway through.

Once pasta is done, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large sauté pan over medium heat. Add flour and whisk to combine.

Add veggie stock concentrate, garlic powder, and 1 cup reserved pasta cooking water (1½ cups for 4); cook, whisking constantly, until slightly thickened, 2-3 minutes.

Reduce heat to medium low. Whisk in cream cheese until melted and combined.

Transfer cavatappi to pan with sauce. Stir to combine.

Divide pasta between bowls. Top with vegetables and pesto.