Preheat the over to 425° F. Start a large pot of water to boil.
Cut the tomatoes in half and spread on a baking sheet. I cover the baking sheet with parchment paper for easier clean-up.
Snap off the woody end of the asparagus spears and cut them into two-inch pieces on the diagonal. Spread onto the baking sheet. Sprinkle the vegetables with the thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Roast the vegetables for 10-12 minutes until the tomatoes are soft and the asparagus are tender.
Cook the pasta as directed on the package.
Mix the roasted vegetables, pasta, and pesto (below) together in the pasta pot, then spoon it all into serving bowls. Garnish with more basil and a sprinkle of Vegan Parmesan.
Pesto
While the vegetables are roasting and the pasta cooking, make the pesto. Start by toasting the walnuts for a few minutes.
Add all the ingredients to a food processor and process until mostly smooth.