Preheat your oven to 400°F (204°C). Chop your tomatoes, button mushrooms, red bell pepper, red onion, zucchini, and trim the garlic. Place all the veggies on a large baking sheet, drizzle with olive oil, and sprinkle with Italian seasoning. Toss everything together until well-coated.

Slide the baking sheet into the preheated oven and roast the vegetables for 30–40 minutes, stirring halfway through, until tender and slightly charred. Wrap garlic in foil if it browns too quickly.

While the vegetables roast, bring a large pot of salted water to a boil. Cook your favorite pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.

Allow the roasted veggies to cool slightly. In your blender, combine the roasted vegetables with the roasted garlic, crumbled feta cheese, heavy cream, and ¼ cup of reserved pasta water. Blend until smooth, adding more pasta water as needed to achieve desired consistency.

Combine the sauce with the cooked pasta in the same pot, stirring to coat the noodles evenly. Heat through over low heat for a minute or two, then serve warm.