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Prepare all vegetables by chopping zucchini, bell peppers, cherry tomatoes, mushrooms, red onion, and garlic
Sauté the vegetables in olive oil with garlic, tomato paste, balsamic vinegar, chili flakes, and Provencal herbs
Add vegetable stock and simmer until vegetables are tender
Mix cornstarch with cream and stir into the vegetable mixture to thicken
Cook tagliatelle according to package directions and drain
Combine cooked pasta with the vegetable sauce
Transfer to a baking dish and top with Parmesan cheese
Bake until golden and bubbly
Season with salt and pepper to taste and serve