The oven should be preheated to a temperature of 450 degrees Fahrenheit (230 degrees Celsius).
In a baking sheet, arrange a medley of tomatoes, carrots, onions, bell peppers, zucchini, and garlic, making sure they are spread out evenly. Drizzle the assortment with a generous amount of olive oil. Next, sprinkle a dash of Italian seasoning, salt, and crushed red pepper for added flavor.
The vegetables should be roasted in the oven after it has been preheated, until they become soft. This process usually takes around 30 to 35 minutes.
In a large pot, bring water that is lightly salted to a boil. Add the cavatappi pasta to the boiling water and stir occasionally. Cook the pasta until it is tender yet firm when bitten, which usually takes around 9 to 11 minutes. Once cooked, drain the pasta, but make sure to reserve about 1/2 cup of the pasta water.
The cooked vegetables can be transferred to a high-speed blender, like the Vitamix®, for further processing.
The vegetables should be blended on high speed until they become smooth, which typically takes around 30 to 45 seconds. If desired, you can thin the vegetable puree by adding some of the reserved pasta water.
Incorporate the vegetable sauce into the pasta and toss gently. To enhance the flavor, liberally sprinkle the dish with cheese. Finally, serve the pasta immediately for maximum enjoyment.