Pasta with Tomato Sauce

INSTRUCTIONS

• 1
  First, preheat the oven to 195⁠–⁠200 °C and prepare a baking dish (25 cm × 30 cm).
• 2
  Peel and coarsely chop the onion. Wash the zucchini, bell pepper, and tomatoes, and cut them into larger cubes. Peel the carrot and slice it thinly. Place all the chopped vegetables into the prepared baking dish. Then peel the garlic and add it to the dish along with basil, 3 tablespoons of olive oil, salt, and pepper. Mix the contents of the dish, place it in the oven, and bake for 35⁠–⁠40 minutes at 195⁠–⁠200 °C.
• 3
  Meanwhile, bring water to a boil over high heat for cooking the pasta. Once the water starts boiling, salt it, add the pasta, and cook for 13⁠–⁠14 minutes over high heat. After cooking, drain the pasta ⁠–⁠ but before draining, save 100 ml of the pasta cooking water in a cup.
• 4
  Once the vegetables are roasted, remove the dish from the oven and add 150 ml of cooking cream and the reserved 100 ml of pasta cooking water. Then blend the entire contents of the dish until smooth with an immersion blender and stir the cooked pasta into the resulting sauce.
• 5
  Divide the contents of the dish into 4 plates and serve.