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Preheat your oven to 200°C (400°F).
Place the sliced bell peppers, cherry tomatoes, eggplant, and garlic bulb in a large baking dish.
Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
Place the vegan cream cheese in the center of the vegetable mix.
Cover the baking dish with aluminum foil and roast for 40 minutes.
Remove the aluminum foil after 40 minutes and roast uncovered for another 10 minutes.
While the vegetables roast, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
Remove the garlic bulb from the roasted vegetables, squeeze out the roasted garlic, and mix it into the vegetables and cream cheese.
Add the cooked rigatoni to the vegetable and cream cheese mixture, tossing until well combined.
Garnish with freshly chopped parsley and serve immediately.