You can watch the short video in the post for visual instructions.Preheat the oven to 390 °F (200 °C) and grease a medium baking dish with a little oil.
Add the tomatoes, bell pepper, zucchini, onion, garlic, Italian spice blend, salt, and black pepper. Stir to combine.
Next, add the vegan cream cheese and pour in the veggie broth.
Bake for 20-22 minutes, or until the cream cheese is starting to turn golden.
Meanwhile, cook pasta according to package directions, then drain most of the pasta water, but keep a small amount (see notes).
Remove the baking dish from the oven and blend the veggies using an immersion blender or regular blender.
Add the cooked pasta to the veggie sauce and stir to combine.
Serve in bowls, garnish with chopped basil and enjoy!