Step 1

For the Vegetables

Step 1

On a baking tray, add the sliced zucchini and red onion (or shallots).

Step 2

Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.

Step 3

Place the whole head of garlic (with the top sliced off) on the tray.

Step 4

Add dollops of vegan cream cheese.

Step 5

Cover with aluminum foil

Step 6

For the Baking

Step 1

Bake in the preheated oven for about 25-30 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft.

Step 2

For the Pasta

Step 1

While the vegetables are roasting, cook the pasta according to the package instructions until al dente.

Step 2

Reserve 1/2 cup of the pasta water before draining the pasta.

Step 3

For the Creamy Sauce

Step 1

Once the vegetables and garlic are done, remove the tray from the oven.

Step 2

Squeeze the softened garlic cloves out of the head and into a blender.

Step 3

Add the roasted vegetables, vegan cream cheese, vegan Parmesan, and fresh basil to the blender.

Step 4

Add a little reserved pasta water and blend until smooth and creamy, adjusting the consistency with more pasta water if needed.

Step 5

Season with salt and pepper to taste.

Step 6

For the Combination

Step 1

Add the cooked pasta directly to the baking tray.

Step 2

Pour the creamy blended sauce over the pasta and mix well to combine.

Step 3

For the Serving

Step 1

Serve the pasta hot, garnished with fresh basil and lemon zest.