Remove the stems and seeds from the bell peppers and cut them into large pieces. Peel the carrots and cut them into chunks. Peel the red onion and slice it into rings.

Arrange the bell peppers, carrots, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and sprinkle with the dried oregano, paprika, salt, and black pepper. Toss to coat.

Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, sprinkle with salt, and wrap loosely in aluminum foil. Place the wrapped garlic on the baking sheet with the vegetables.

Roast the vegetables for approximately 30–45 minutes, or until everything is tender and lightly caramelized. The exact roasting time will depend on the size of your vegetable pieces.

Toward the end of the roasting time, cook the fusilli in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.

Transfer the roasted vegetables to a deep container or blender. Carefully squeeze the soft roasted garlic cloves out of their skins and add them to the vegetables.

Add the cream, fresh basil, and about ½ cup of the reserved pasta water. Blend with an immersion blender or food processor until smooth and creamy. Add more pasta water as needed until the sauce reaches your preferred consistency.

Combine the cooked pasta with the roasted vegetable sauce and toss until evenly coated. Taste and adjust the seasoning if needed.

Divide the vegetable pasta among four plates. Top with burrata, toasted pine nuts, and extra fresh basil, if desired. Serve immediately and enjoy!