Preheat oven to 375°F. Line a baking dish (8x10 or larger) with foil; set aside.
Peel carrots and cut into quarters, lengthwise. Cut fennel and onion into 1/2 inch wedges.Thinly slice lemon. Add veggies and lemon slices to a mixing bowl.
Whisk together oil, coriander, cumin, salt, and pepper in a small bowl and then drizzle over carrot mixture. Toss to coat evenly and then pour into prepared baking dish. Roast in oven for 40-50 minutes until tender, stirring occasionally.
While veggies are roasting, prepare pasta as directed on package. Drain, then toss with a small amount of oil to prevent from sticking together while veggies continue to roast. Roughly chop basil.
Toss veggies with cooked pasta and basil; serve with sliced strawberries on the side.