Step 1

Preheat oven to 350°F (175°C)

Step 2

Place vegetables, bay leaves and rosemary sprigs into a pan big enough so they are not very crowded and drizzle with olive oil.

Step 3

Bake in the oven until tender, about 50 minutes to 1 hour. Stir them halfway through.

Step 4

After one hour, add the tomato paste, give it a swirl or two and broil for 5-10 minutes until vegetables are well browned at the top and caramelized.

Step 5

Let the pan cool on a rack until vegetables are cool enough to handle.

Step 6

Blend them in a blender in two batches. In each batch add enough water to make a thick sauce (about 1 cup), some thyme, dried tarragon, salt and pepper to taste.

Step 7

Cook spaghetti in a big pot according to directions, but half a minute less.

Step 8

Drain, but leave a bit of pasta water.

Step 9

Add 2 cups sauce (or more) in the pot with the pasta and cook for one minute over medium heat.

Step 10

Serve with some crumbled feta cheese, or vegan cheese (optional)

Step 11

Eat.