Step 1

You can watch the short video for visual instructions.First, preheat the oven to 360°F (180°C), remove the bell pepper stem and seeds, then chop it and the onion into 6 wedges. Also, quarter the tomatoes and cut the top off the head of garlic.

Step 2

Grease a 13x9-inch dish with olive oil, spread the veggies within and drizzle with a little more oil.

Step 3

Roast the veggies for 30-40 minutes until tender with slightly charred edges.

Step 4

Meanwhile, cook the pasta according to their package instructions, minus 1-2 minutes, until al dente.

Step 5

Transfer the bell pepper, tomatoes, and onion to a high-speed blender, squeeze the tender roasted garlic from the skins into the blender, and add the silken tofu, cashews, seasonings, and water (or veg broth/milk).

Step 6

Blend on high speed until the sauce is completely smooth and creamy.

Step 7

Taste and adjust seasonings, then transfer the sauce back to a saucepan and heat, then fold in the cooked pasta and serve, garnished with fresh herbs and a sprinkle of red pepper flakes – enjoy!