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On a baking tray, add the sliced zucchini and red onion (or shallots).
Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
Place the whole head of garlic (with the top sliced off) on the tray.
Add dollops of vegan cream cheese.
Cover with aluminum foil
Bake in the preheated oven for about 25-30 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft.
While the vegetables are roasting, cook the pasta according to the package instructions until al dente.
Reserve ½ cup of the pasta water before draining the pasta.
Once the vegetables and garlic are done, remove the tray from the oven.
Squeeze the softened garlic cloves out of the head and into a blender.
Add the roasted vegetables, vegan cream cheese, vegan Parmesan, and fresh basil to the blender.
Add a little reserved pasta water and blend until smooth and creamy, adjusting the consistency with more pasta water if needed.
Season with salt and pepper to taste.
Add the cooked pasta directly to the baking tray.
Pour the creamy blended sauce over the pasta and mix well to combine.
Serve the pasta hot, garnished with fresh basil and lemon zest.