Put the oil in a roasting tin and heat in the oven for 5 minutes.
Add all of the vegetables and the garlic to the roasting tin and sprinkle over the paprika. Season to taste with salt and pepper. Roast in the preheated oven for about 20 minutes, giving the tin a shake after 15 minutes. Remove from the oven and stir in the olives. Cover and leave to sit while you cook the pasta.
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions, or just until the pasta rises to the surface - it will cook much quicker than dried pasta. Drain well and return to the warm pan. Add the butter and toss well. Add the roasted vegetables and toss gently to combine. Sprinkle with grated manchego to serve.