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Preheat your oven to 425°F.
Arrange cherry tomatoes, bell peppers, mushrooms, zucchini, onion, and garlic head on a baking sheet.
Drizzle with olive oil, sprinkle Italian seasoning, salt, and pepper. Toss to coat.
Roast for 25–30 minutes until tender and slightly charred.
Squeeze the roasted garlic cloves out of their skins into a blender.
Add roasted vegetables, vegan cream cheese, tomato paste, and fresh basil.
Blend until smooth. Adjust seasoning if needed.
Cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
Pour the blended sauce into a pan over medium heat.
Add cooked pasta and toss to combine.
Use reserved pasta water to adjust sauce consistency if needed.
Heat for 2–3 minutes while stirring.
Serve hot with fresh basil leaves and chili flakes if desired.