Preheat oven to 220°C.
Peel and cut the vegetables, including onion, into bite-sized pieces. Make sure to keep the garlic skin on and only cut off the top.
Arrange the prepared vegetables (potatoes, carrots, zucchini, onion, garlic & tomatoes) on a baking sheet. Roast in the oven for about 20 minutes. I recommend putting the tomatoes on a separate baking tray as they release a lot of moisture. You can add spices to the vegetables if you want to but it's not needed as the tomato sauce provides enough flavour.
Cook your brown rice pasta according to the package and save 50 ml of the pasta water for the tomato sauce.
Blend the roasted tomatoes, canned tomatoes and spices in a high speed blender. Then add the 50 ml pasta water for extra creaminess and transfer to a small pan.
Mix the cooked brown rice pasta, roasted veggies and tomato sauce.
Serve up and add a handful of rocket to your roasted veggie pasta.