Cut the bell pepper, cherry tomatoes, and onion into pieces and place them on a baking sheet lined with parchment paper. Season with salt and olive oil, then bake in a conventional oven at 400°F (200°C) for 30-40 minutes.

Once cooked, blend the vegetables with the plant-based feta, basil, and a little hot water until smooth and creamy.

Cook the mezzi rigatoni in plenty of salted water. Drain and toss with the vegetable cream, adding some pasta cooking water if needed.

Serve topped with crumbled feta, basil leaves, and toasted pine nuts.