Preheat the oven to 400°F.

While the oven is preheating, get started on prepping your vegetables.

Cut the Roma tomatoes in half. Cut the bell peppers into 4 -5 long slices and the onion into quarters.

You will also need to cut the cremini mushrooms in half and separate the garlic cloves. Leave the garlic skin on. You can also leave the cherry tomatoes on the vine. We will discard the vine before pulsing the sauce.

Place them on the baking sheet as you can see in the picture above. Rub the veggies with a teaspoon of olive oil and a pinch of salt.

Bake the tomatoes, peppers, and aromatics for 25-30 minutes at 400F, or until charred.

Once done, take it out of the oven and let it cool down. You want to blend the sauce while it is still warm.

Cook the pasta as per the package instructions. I am using Pappardelle. I prefer this pasta shape for the flat long ribbon shape that absorbs the sauce perfectly!

Keep the pasta al dante for the perfect bite! Just cook a minute less than the instruction on the packaging.

Peel the garlic skin and add it to the blender. Pluck out the vine from the cherry tomatoes and discard it. Add the cherry tomatoes to the blender.

Next, add the Roma tomatoes, red peppers, mushrooms, and onions to the blender. Blend into a smooth sauce.

Add olive oil to a frying pan on a low flame. Then, add the seasonings to the oil. Toast them for 30 seconds or until fragrant, and then add the prepared sauce.

Add salt, heavy cream, and finely grated Parmesan cheese. Mix it, and you will see the cheese melts right away.

Add pasta water gradually to loosen the sauce.

Now, toss in the cooked pasta in the sauce.

Once the pasta is ready, garnish with fresh basil or parsley and grated Parmesan cheese.

Serve warm and enjoy a bowl that tastes like comfort and sophistication in every bite!!!