Cook the red lentil galaxy pasta according to package directions. Drain and set aside.

Preheat the oven to 400 degrees Fahrenheit.

Chop the zucchini and summer squash into bite size pieces. Spread them on a lined baking sheet and season with Italian seasoning, salt, and pepper.

Roast the vegetables for 20 minutes until tender and lightly golden.

While the vegetables roast, heat coconut milk in a saucepan over medium heat. Whisk in gluten free flour and nutritional yeast until smooth.

Add salt, onion powder, and garlic powder, whisking until the sauce thickens slightly.

Reduce oven temperature to 350 degrees Fahrenheit.

In an oven safe baking dish, combine the cooked pasta, marinara sauce, and roasted vegetables.

Pour the creamy sauce evenly over the pasta mixture.

Bake for 15 minutes or until the top is lightly browned and bubbly.

Garnish with parsley and serve warm.