Step 1: Preheat the oven to 200°C. Cut the onion, zucchini, bell pepper, and tomatoes into large chunks. Place them in a baking tray, add the whole or lightly crushed garlic cloves, drizzle with olive oil, and season with salt, pepper, and dried herbs.

Step 2: Roast the vegetables for at least 30–35 minutes, until very soft and lightly browned.

Step 3: Transfer the roasted vegetables to a blender and blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.

Step 4: Cook the pasta in salted water according to the package instructions until al dente. Drain, reserving a little of the cooking water.

Step 5: Transfer the vegetable sauce to a large pan, add the cooking cream and grated Parmesan, then gently heat while stirring.

Step 6: Add the cooked pasta to the sauce and mix well, adding a little pasta water if the sauce is too thick.

Step 7: Serve immediately, topped with extra grated Parmesan and freshly chopped parsley.

Enjoy!