Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.

Toss the broccoli, cauliflower, pepper, ad Brussels Sprouts with the olive oil and season with salt and pepper.

Spread the vegetables out on the baking sheet in a single layer.

Bake for 20-25 minutes, stirring once. Remove from oven.

Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.

Melt the butter in a large saute pan over medium heat.

Add in the onion and cook for 2 minutes. Add the garlic and cook for 1 minutes.

Stir in the flour and cook until flour mixture is golden.

Whisk in the milk slowly. Whisk in the broth. Increase heat to medium high and bring to a boil. Cook for 5 minutes or until the mixture thickens.

Remove from heat and stir in the cheeses.

Add the pasta and the roasted vegetables to the sauce and stir to combine.