Roast the vegetables

• Preheat the oven to 200 °C.
• Toss the zucchini, bell pepper and cherry tomatoes with the olive oil, salt and black pepper on a baking tray.
• Roast until tender and lightly caramelized.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente.
• Reserve a little pasta water, then drain.

Make the garlic butter

• Melt the vegan butter in a frying pan over medium heat.
• Add the garlic and chili flakes and cook until fragrant, without browning.
• Stir in the grated carrot and nutritional yeast.

Combine and serve

• Add the drained pasta and roasted vegetables to the garlic butter with a splash of pasta water.
• Toss well, then season with lemon juice, salt and black pepper.
• Serve topped with chopped parsley.