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In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper, and cream cheese. Drizzle with olive oil, and add a liberal amount of salt and pepper.
Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft.
While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water.
After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed.
Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired.