Step 1

For the Roasting Vegetables:

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Prepare a baking sheet by lining it with parchment paper.

Step 3

Wash the cherry tomatoes, bell peppers, mushrooms, zucchini, and onions.

Step 4

Cut the bell peppers into chunks, slice the mushrooms, slice the zucchini into half-moons, and peel and quarter the onions.

Step 5

Cut the top off the head of garlic to expose the cloves.

Step 6

Place all the prepared vegetables on the baking sheet.

Step 7

Drizzle with olive oil, sprinkle with Italian seasoning, and add salt to taste. Toss to coat evenly.

Step 8

Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly charred.

Step 9

Remove from the oven and let it cool slightly.

Step 10

For the Sauce:

Step 1

Squeeze the roasted garlic out of its skin and transfer it, along with the other roasted vegetables, to a blender.

Step 2

Add a handful of fresh basil, oat cream, water or vegetable broth, tomato paste, and the cooked beans.

Step 3

Blend until smooth.

Step 4

For the Finishing the Dish:

Step 1

Cook your pasta according to the package instructions, saving some of the pasta water.

Step 2

Pour the blended vegetable sauce into a pan over medium heat.

Step 3

Add the cooked pasta and a bit of the pasta water to reach your desired sauce consistency. Stir well to combine.

Step 4

Let it cook for a few minutes until everything is heated through.

Step 5

Taste and adjust the seasoning if necessary.

Step 6

Serve hot, garnished with fresh basil leaves and a sprinkle of chili flakes.