Preheat your oven to 220°C/440°F. Wash your vegetables. Cut into cubes of about 1-2cm in size.
Pour half the oil onto a baking sheet and heat in the oven for 2 minutes. Meanwhile peel the garlic and the onion. Roast the them on your preheated baking sheet for 2 minutes - meanwhile chop the ginger and the chili into small pieces.
Pour 2/3 of the sauce over the pasta, toss until well coated, then drizzle with the remaining sauce. Decorate with a few basil leaves and serve immediately.