• Preheat oven to 150 degrees celcius
• Cut all veges into rough cubes
• Sprinkle some salt, pepper and paprika over top of the vegetables
• Lightly oil and slow roast in the oven for 1.5 hours
• While the vegetables are roasting cook the pasta as per package instructions
• Once veges are roasted and soft, place them in a pot with diced tomatoes, oregano and parsley and blend until smoothe

Optional: Add 1/2 cup cream and 1/2 cup cream cheese to make vege’s creamy (this is my favourite way to make it). You can substitute cream for coconut cream and dairy free cream cheese.

• Pour sauce all over the cooked pasta. Make sure pasta is coated well.
• Top with cheese and a sprinkle of bread crumbs.
• Grill in the oven for 5-10 minutes until cheese is golden and crispy
• Serve!

Chefs Tip: Freeze any leftover sauce for next time!