Method
1-Preheat your oven to 200°C (400°F): Preheat your oven to 200°C (400°F).
2-On a baking tray, add the sliced: On a baking tray, add the sliced zucchini and red onion (or shallots).
3-Drizzle with olive oil, sprinkle with Italian: Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
4-Place the whole head of garlic (with: Place the whole head of garlic (with the top sliced off) on the tray.
5-Add dollops of vegan cream cheese: Add dollops of vegan cream cheese.
6-Cover with aluminum foil: Cover with aluminum foil.
7-Bake in the preheated oven for about: Bake in the preheated oven for about 25-30 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft.
8-While the vegetables are roasting, cook the: While the vegetables are roasting, cook the pasta according to the package instructions until al dente.
9-Reserve 1/2 cup of the pasta water: Reserve 1/2 cup of the pasta water before draining the pasta.
10-Once the vegetables and garlic are done,: Once the vegetables and garlic are done, remove the tray from the oven.
11-Squeeze the softened garlic cloves out of: Squeeze the softened garlic cloves out of the head and into a blender.
12-Add the roasted vegetables, vegan cream cheese,: Add the roasted vegetables, vegan cream cheese, vegan Parmesan, and fresh basil to the blender.
13-Add a little reserved pasta water and: Add a little reserved pasta water and blend until smooth and creamy, adjusting the consistency with more pasta water if needed.
14-Season with salt and pepper to taste: Season with salt and pepper to taste.
15-Add the cooked pasta directly to the: Add the cooked pasta directly to the baking tray.
16-Pour the creamy blended sauce over the: Pour the creamy blended sauce over the pasta and mix well to combine.
17-Serve the pasta hot, garnished with fresh: Serve the pasta hot, garnished with fresh basil and lemon zest.