• Preheat your oven to 400°F
• Prepare a baking sheet by lining it with parchment paper.
• Wash the cherry tomatoes, bell peppers, mushrooms, zucchini, and onions.
• Cut the bell peppers into chunks, slice the mushrooms, slice the zucchini into half-moons, and peel and quarter the onions.
• Cut the top off the head of garlic to expose the cloves.
• Place all the prepared vegetables on the baking sheet.
• Drizzle with olive oil, sprinkle with Italian seasoning, and add salt to taste. Toss to coat evenly.
• Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly charred.
• Remove from the oven and let it cool slightly.

Making the Sauce

• Squeeze the roasted garlic out of its skin and transfer it, along with the other roasted vegetables, to a blender.
• Add a handful of fresh basil, heavy whipping cream, water or vegetable broth and tomato paste. Blend until smooth.

Finishing the Dish

• Cook your pasta according to the package instructions, saving some of the pasta water.
• Pour the blended vegetable sauce into a pan over medium heat.
• Add the cooked pasta and a bit of the pasta water to reach your desired sauce consistency. Stir well to combine.
• Let it cook for a few minutes until everything is heated through. Taste and adjust the seasoning if necessary.
• Serve hot, garnished with fresh basil leaves and a sprinkle of chili flakes.