on a baking sheet,
combine onion,
bell pepper, pumpkin,
cherry tomatoes, oil, paprika, salt, pepper,
Italian seasoning,
chili flakes and
balsamic vinegar
transfer to the oven,
bake for 30 minutes
at 400°F/200°C
when ready,
boil tortellini
in salted water
for 2-3 minutes
drain,
reserving 1 cup
cooking water
transfer
roasted vegetables
to a blender
add tomato paste
and 1/2 cup
cooking water,
blend until smooth
add to a pot set
over medium low,
combine with
grated Parmesan