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Preheat the oven to 200°C/400°F/gas mark 6.
Place the tomatoes in a large roasting dish, sprinkle over the cornflour, salt, pepper and paprika and toss together until the tomatoes absorb the cornflour.
Add the garlic, red onion, courgette and peppers to the roasting dish. Drizzle over the olive oil and toss together to coat thoroughly.
Place in the oven and roast for 20–25 minutes, until golden brown.
Meanwhile, cook the pasta as per the packet instructions. Once cooked, drain the pasta using a colander.
When the vegetables are golden, remove from the oven and stir in the pesto and cream, then return to the oven for a final 2 minutes, to heat through.
Remove the roasting dish from the oven, add the pasta and toss to coat in the sauce.
Divide the pasta among bowls and serve topped with fresh basil leaves, grated Parmesan and toasted pine nuts.