Clean and wash spring onions and cut them into coarse rings. Peel, wash and chop carrots, parsnips and beetroot. Peel garlic and chop very finely. Put the vegetables in a bowl and season with salt and pepper. Add oil and knead well with your hands. Wash, clean, dice and mix in the tomatoes
Spread evenly on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely
Pour the noodles into a sieve, drain and put them back into the pot. Take the vegetables out of the oven and pour the resulting liquid over the noodles, add parsley and mix well. Arrange in small bowls, sprinkled with cream cheese flakes and pepper