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Nutrition information coming soon.
Heat oven to 425°F. In roasting pan, toss vegetables and garlic, with 2 tbsp. olive oil, 1 tsp. salt and 1/4 tsp. black pepper. Bake, uncovered, 20 minutes or until tender, stirring occasionally.
Spoon half the vegetables in blender or food processor. Add half-and-half, mustard, thyme and 2 tbsp. water. Process until mixture is smooth.
Toss pasta with vegetable purée in large serving bowl. Spoon remaining vegetables on top. Sprinkle with Parmesan cheese.