Pre-heat oven to 400F.

Add mini bell pepper rings to a baking dish along with a pint of tomatoes.

Drizzle with olive oil, add garlic cloves, and mix to ensure all vegetables are coated in olive oil.

Bake for 20 minutes at 400F.

While peppers and tomatoes are baking, cook your pasta according to package instructions. Reserve about 1/4 cup of cooked pasta water. 

Carefully remove baking dish from oven and place on a heat resistant surface. 

Using a fork or spatula start popping the tomatoes to release natural juices, work quickly to retain heat.

Add cream cheese to the center of the baking dish, followed by everything but the bagel seasoning.

Using a spatula mix all the ingredients in the baking dish until you reach a thick well-combined consistency. *If the mixture is too thick slowly add in some warm pasta water until the desired consistency is reached - this will help to melt the cream cheese as well.

Add in cooked pasta to the baking dish and mix until the pasta is fully combined with your cream cheese sauce.

Top with additional everything but the bagel seasoning and broil on high for 3 minutes.

Remove from oven. Plate and enjoy this rich and delicious vegan and gluten-free pasta!

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