In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
3. Step
In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
4. Step
Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
5. Step
Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
6. Step
In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
7. Step
Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
8. Step
Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
9. Step
Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
10. Step
Bake for about 15 minutes, until the cheese is golden brown.
11. Step
Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
