Roasted Vegetable Pasta

1: Preheat the oven to 180 degrees Celsius.

2: Slice the leftover vegetables (red peppers, courgette, beetroot, and red onion) and garlic cloves.

3: Place the vegetables and garlic on a roasting tray. Season with salt, pepper, and drizzle with olive oil.

4: Roast the vegetables for 15-20 minutes or until softened and browning.

5: Meanwhile, boil the pasta in salted water until al dente, reserving some pasta water.

6: In a blender, combine roasted vegetables, cream cheese, nutritional yeast, and a ladle of starchy pasta water. Blend until creamy and smooth.

7: Check for seasoning and add lemon zest if desired.

8: Finish cooking the pasta in the sauce, mixing well.

9: Top with cheese, fresh basil leaves, and garlic chili oil before serving.