Preheat and prepare the vegetables

• Preheat the oven to 180 °C.
• Chop the onions, tomatoes and red bell peppers.

Arrange on the baking tray

• Place the chopped vegetables, whole cherry tomatoes and garlic cloves on a large baking tray.

Season the vegetables

• Season generously with salt, black pepper and rosemary.
• Drizzle the olive oil evenly over everything to coat.

Bake the vegetables

• Bake until completely tender and lightly charred around the edges.

Blend the sauce base

• Transfer the baked vegetables and their released juices to a blender.
• Blend on high speed until completely smooth and creamy.

Finish the sauce

• Pour the blended sauce into a large pan over medium-low heat.
• Stir in the cooking cream and Parmesan.
• Cook at a gentle simmer.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until just short of al dente.

Combine pasta and sauce

• Drain the pasta and add it to the soup sauce.
• Toss until the pasta is fully coated.

Plate and serve

• Plate the pasta immediately.
• Garnish with the remaining Parmesan and fresh basil leaves.
• Serve hot.