Pasta with Roasted Vegetables and Basil

1 large onion, peeled and cut into chunks
3 peppers (1 red, 1 green, 1 yellow), deseeded and cut into chunks
150g mushrooms, sliced
2 medium courgettes, cut into chunks
3 tbsp olive oil
4-5 garlic cloves, chopped
1/2 cup fresh basil leaves, chopped
350g whole wheat pasta
2 Tsp light mayonnaise
Salt and pepper
Splash of Tobascco sauce

Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta. Return the pasta to the pot.
Toss with the roasted vegetables, fresh basil and mayonnaise. Tip into a large, warmed serving dish and garnish with fresh basil.