باستا بالخضار والكريمة

Cut the tomatoes and bell peppers into large chunks and place them on a baking tray.

Cut the onion into large pieces and add it to the tray.

Wrap the head of garlic in aluminum foil after drizzling it with a bit of salt and olive oil, then place it on the tray.

Sprinkle the vegetables with salt, Italian herbs, and olive oil, and mix them well by hand to coat evenly.

Roast the tray in a preheated oven at the highest temperature on the lowest rack (closest to the heat source) for 30 to 45 minutes until well roasted.

Once roasted, let the vegetables cool slightly, then peel the tomatoes, peppers, and garlic.

Place the peeled tomatoes, peppers, garlic, and roasted onions into a blender. Add the cream cheese and blend until the sauce is smooth.

Meanwhile, bring salted water to a boil in a pot, add the pasta, and cook it according to the package instructions.

In a skillet, melt the butter, then add the tomato paste and stir well.

Pour the blended vegetable sauce into the skillet and mix thoroughly.

Add the drained pasta along with a splash of pasta cooking water and stir until the pasta absorbs the flavors.

Add the cooking cream and let the pasta simmer with the sauce until it thickens slightly.

Serve the pasta in a dish.

Garnish with a spoon of cream cheese, grated Parmesan cheese, and basil leaves.