1-Preheat oven to 200°C (390°F): Preheat oven to 200°C (390°F). On a baking tray, toss the zucchini, eggplant, cherry tomatoes, and red onion with avocado oil spray and salt & pepper. Roast for 25-30 minutes or until golden and slightly caramelized.
2-Cook the pasta according to package instructions: Cook the pasta according to package instructions. Drain and set aside.
3-In a large pan, heat a drizzle: In a large pan, heat a drizzle of avocado oil over medium heat. Sauté the garlic for about 30 seconds until fragrant. Stir in the tomato paste, season with salt, pepper and Italian seasoning, and let it cook for 1-2 minutes until slightly thickened.
4-Add the roasted vegetables, cooked pasta and: Add the roasted vegetables, cooked pasta and a splash of pasta water into the pan. Toss until everything is well combined and coated in the sauce.
5-Plate the pasta and top with fresh: Plate the pasta and top with fresh parsley and vegan parmesan.