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Preheat oven to 400 degrees.
Arrange the carrots, parsnips, shallots and grape tomatoes on a nonstick baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Add the cannellini beans and stir.
Spread into an even layer.
Roast for 25-30 minutes, stirring once or twice, until the vegetables are tender.
Cook gemelli pasta according to package directions, reserving about 1 cup of the pasta water before draining.
In a serving bowl, toss together the pasta and roasted vegetable mixture.
Add the reserved water, a little at a time, to desired moistness.
Taste and season, as needed, with salt and pepper.