Easy Summer Pasta

Preheat the oven to 350 u0b0F.
Reserve about 1/2 cup of the cherry tomatoes for later. Add the rest on to a roasting tray. Cut the zucchini in half along their lengths, then cut the lengths into half-moons about 3/4-inch thick and add them to the roasting tray with the eggplant, oil, herbs and a pinch of salt. Toss together and roast in the oven for 1 hour, tossing halfway through cooking. After 45 minutes, scatter the torn mozzarella over the top of the vegetables and return to the oven for the final 15 minutes of cooking time so the cheese melts.
Meanwhile, if starting with dried pasta, place the pasta in a medium pan and cover with just-boiled water from the kettle. Bring to the boil and cook until al dente (this will generally be the shorter cooking time on the packet). Drain, reserving a small mugful of the pasta water, and return the pasta to the saucepan.
Once the vegetables and mozzarella have finished roasting, add them to the pan of drained pasta along with the creme fraiche or ricotta and a splash of reserved pasta water (or tap water if using precooked pasta). Season with salt to taste and divide between 2 plates. Scatter the reserved cherry tomatoes over the pasta and serve.
Vegan: Omit the mozzarella and replace the creme fraiche/ricotta with 2 tablespoons extra virgin olive oil and a squeeze of fresh lemon juice.
Gluten Free: Use gluten-free pasta (e.g. brown rice pasta).