Preheat the oven to 450°F then line two baking sheets with parchment paper or a silicone mat. Arrange the diced vegetables on top, drizzle with oil and toss to combine. Spread the vegetables out so that there is some space between each piece. Bake in the oven for 20 minutes, or until tender. Set aside to cool.Meanwhile bring a pot of salted water to a boil. Cook the pasta as directed, or until al dente. Strain the pasta while reserving 1/4 cup of the pasta water. Add the pasta back to the pot and set aside.Strain and rinse the soaked cashews then add them to a blender with 1 cup of the marinara and 1/4 cup of pasta water. Pick out the garlic from the roasted vegetables and add it to the blender as well. Blend on high until smooth.Pour the mixture into the pot with the cooked penne along with the remaining marinara, and the herb mix. Add the roasted vegetables and stir to combine. Sprinkle with cashew parmesan, serve warm and enjoy!