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Preheat your oven to 200°C [400°F].
Toss the chopped red bell peppers, cherry tomatoes, and quartered onions with olive oil, dried oregano, salt, and black pepper or chili flakes (if using).
Place the whole garlic head (with the top cut off to expose the cloves) on the baking sheet. Drizzle olive oil and sprinkle a pinch of salt over the exposed garlic cloves.
Arrange everything on the baking sheet and roast for 30-40 minutes, until the vegetables are softened and slightly caramelized.
Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins. Add the roasted vegetables, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth, adjusting the broth to achieve your desired creamy consistency.
Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2-3 minutes.
Serve hot, garnished with freshly chopped basil and a sprinkle of vegan Parmesan. Enjoy your creamy roasted red pepper pasta!