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Cut an onion in half, peel and remove the root
Cut a bell pepper in half, remove the stem and deseed it
Cut tomatoes in half and remove the top of a garlic bulb
Line all vegetables on an oven-safe tray
Drizzle generous amounts of olive oil, salt, pepper and chili flakes over vegetables
Bake in a preheated oven at 425 degrees Fahrenheit for 30 minutes
Allow to cool down and peel the skin off the bell peppers
Throw roasted vegetables in a blender
Squeeze roasted garlic out into the blender
Add heavy cream and cream cheese to the blender
Blend until smooth
Cook pasta in salted boiling water
Heat a pan on medium heat and add the sauce
Add pasta water to achieve silky consistency
Add cooked pasta to the sauce and mix well
Add more pasta water if needed
Serve and optionally garnish with Parmesan and fresh parsley