Preheat oven to 425 degrees F.
On a baking tray, add roughly peeled and chopped carrot, chopped zucchini, and cauliflower florets. These will be pureed into the sauce, so no need to cut them a certain way.
Drizzle vegetables with olive oil, and season with sea salt and black pepper, to taste.
Roast vegetables for 15 minutes.
While vegetables are roasting, cook Chickapea pasta. The pasta cooks well al dente, but cook it to your liking.
In a blender, add jarred pasta sauce, roasted veggies, and ⅓ cup of water. Puree until the sauce reaches a desired texture. Add more sauce to thin out if necessary.
Add to a sauce pot to heat up.
Depending on the sauce you choose, you might need to add a few extra spices. Season with sea salt, black pepper, Italian seasoning, and cumin.
Serve sauce over pasta, and garnish with parmesan and parsley.