Yummy picnic dinner

Last night I was invited to a picnic and grill. I know it's November and pretty cold outside, but it was really nice. But obviously their version of a barbecue (loads and loads of meat) wasn't really that vegan. So a made dinner to take with me. My plan was cannelloni, but when I got home I realized we didn't have any suitable pasta. So the improvising began. This is what I ended up with (sadly I had to stuff it in a plastic container, but that wouldn't have looked as nice in a picture):

For 1 person:
1/2 zucchini
1/2 clove of garlic
Oil
6 olives (or more if you want)
2 sun-dried tomatoes
1/2 onion
1 clove of garlic
1/4 dl roasted sunflower seeds
1/3 dl cooking cream (iMat)
1/4 tsp. dried sage
1/2 tsp. dries basil
100 g fusili or some other fun kind of pasta.
A couple of drops of lemon juice
4 mushrooms
A small bouquet of broccoli
1 tsp. tamari soy (or some other light japanese soy sauce)
Herb salt
Pepper

Roast the zucchini and 1/2 clove of garlic with some oil, herb salt and pepper in 225 degrees until it's soft. Chop up the olives (take out the pits) and the sun-dried tomatoes. Heat water for the pasta. Slice the onion and second clove of garlic in small pieces. Fry in oil until slightly golden. When the zucchini is done, mix it with a hand blender together with the cream, sunflower seeds, sage and basil. Add a couple of drops of lemon juice. Quarter the mushrooms and slice the broccoli into smaller pieces. Start cooking the pasta. Heat a frying pan with oil until very hot. Add the mushrooms and broccoli with some salt and pepper (not too much salt!) until golden. Make sure to stir it, or even better just shake the pan, a lot. Take the pan of the heat and pour the soy over the veggies.
Mix the veggies, the onion, the sauce and the pasta and top off with the olive and sun-dried tomato. Enjoy!