Peel and chop carrots, garlic and onion.
Put chopped carrots on a baking sheet and other veggies in a single layer in a 9 x 13 baking pan.
Coat vegetables with olive oil and seasoning. Massage with hands or stir to combine.
Roast vegetables at 400 degrees for 20 minutes.
While vegetables are roasting, cook pasta al dente according to instructions.
Take vegetables out of the oven, flip then add cream cheese to tomato and onion pan.
Put vegetable pans back in the oven and roast another 10-15 minutes until cream cheese is softened and vegetables are roasted.
Smash roasted veggies with a fork then mix with cream cheese.
Blend vegetables, seasoning and cream cheese in the 9 x 13 pan using an immersion blender.
Add cooked pasta to pan and mix with sauce. If too thick add pasta sauce or milk to desired consistency,