Fusilli with Roasted Broccoli and Cauliflower

1 cup broccoli and cauliflower florets

2 tbsp olive oil

salt and pepper to taste

2 tbsp butter

1 tbsp flour

1 small onion chopped

½ cup white wine

1 cup vegetable broth

½ tsp salt

½ tsp pepper

½ tsp garlic powder

Red pepper flakes (optional)

½ lb whole wheat fusilli

Preheat oven to 400 degrees.  Toss broccoli and cauliflower with olive oil salt and pepper.  Place on a baking sheet coated with cooking spray.  Back for 15-20 minutes.  While the veggies are roasting, melt butter in a saucepan and begin to brown onion.  Add flour and stir well.  Add wine, broth and spices.  Simmer over a low heat until sauce begins to thicken.  Add broccoli and cauliflower, stir to coat well.  Cook pasta according to package directions.  Pour sauce over pasta and serve with grated cheese.