Preheat the oven to 180°
Peel your shallots, deseed your peppers and cut the top of of your garlic bulb off so that the cloves are exposed (see the picture on my blog post if you're confused!)
Place your peeled shallots, de-seeded peppers, 1 whole garlic bulb and a punnet of cherry tomatoes into your baking tray. Drizzle on the oil and season with salt and chilli flakes. Rub the oil and seasoning into the nbvegw with your hands and then pop in the oven to bake for 40-50 minutes.
Remove from the oven and allow to cool for 20 minutes. Whilst the veg is cooling, cook your pasta according to the packet instructions and reserve half a cup of pasta water to use later.
Add all your roasted veg, apart from the garlic, into a food processor/blender. Squeeze the garlic cloves out of the garlic head and into the food processor. Now it's time to add the fresh basil, cream and parmesan. Blend until smooth and you've got your pasta sauce.
Transfer your pasta sauce into a pan and heat on medium low heat for 3-4 minutes. Make sure you taste the sauce at this point and season to taste again!
Once heated, add your cooked pasta to your sauce, a splash of pasta water to thin out the sauce if its too thick and stir well.
Serve immediately and top with grated parmesan, chilli flakes (optional) and fresh basil.
