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Preheat oven to 220*C. Add the eggplant, zucchini, capsicum, onion, asparagus, chickpeas and garlic onto a lined baking tray (divide between 2 trays if necessary). Drizzle with 2 tbsp olive oil and season with a generous amount of salt and pepper. Add in the thyme and oregano and mix until well coated. Roast in the oven for 25 minutes or until golden and cooked through.
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In the meantime, bring a large pot of salted water to the boil. Cook your pasta according to packet instructions. Drain pasta then return to the pot.
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In a saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add in the cherry tomatoes and garlic and fry for 3 minutes until lightly golden. Pour in the stock and cook for 10-12 minutes until tomatoes have softened and mixture has thickened. Add in the vegan butter and stir through until melted. Season with salt and pepper to taste.
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Transfer both the sauce and the roast veggies into the pot of pasta. Mix well to coat the pasta. Here you can also choose to add in some grated vegan parmesan if desired.
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Serve immediately with fresh basil and a sprinkle of chilli flakes. Enjoy!
