Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 cherry tomatoes (sliced in half); 1 red bell pepper (chopped into chunky pieces); 1 yellow bell pepper (chopped into chunky pieces); 12 button mushrooms (sliced in half (I like chestnut mushrooms)); 1 medium courgette (zucchini) (chopped into chunky pieces); 1 large red onion (peeled and sliced into 8 wedges); 2 cloves garlic (peeled and minced); 2 tbsp olive oil; 1 tsp balsamic vinegar; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp paprika; 2 tbsp tomato puree (paste in the US); 240 ml (1 cup) hot vegetable stock; 1 tsp vegetarian Worcester sauce ((or regular Worcestershire sauce for non-vegetarian)); 1 tbsp cornflour (mixed with 3 tbsp cold water, to form a slurry, (cornstarch in USA)); 2 tbsp crème fraiche; 300 g (10.5 oz) fresh tagliatelle (or swap with your favourite fresh pasta); 20 baby basil leaves; 4 tbsp shaved vegetarian Italian-style hard cheese ((or parmesan for non- vegetarian)); large pinch black pepper