Preheat your oven to 390°F (200°C). Toss the diced carrots and zucchini with olive oil, dried thyme, dried rosemary, and sweet paprika on a parchment-lined baking sheet. Roast for 25 minutes until fork-tender.

While the veggies roast, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions, typically about 8-12 minutes for al dente. Reserve about ½ cup of pasta water before draining.

In a large skillet, heat remaining olive oil over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.

Transfer roasted veggies to a blender with the sautéed onion mixture, vegetable stock, and mascarpone cheese. Blend until smooth, adjusting thickness with reserved pasta water.

Return skillet to low heat and add cooked pasta. Pour in the creamy carrot sauce, stirring until well coated and heated through, about 2-3 minutes.