Instructions

• Preheat oven to 360°F (180°C). Remove stem and seeds from bell pepper. Cut pepper and onion into 6 wedges. Quarter tomatoes and cut top off garlic bulb.
• Grease 13 x 9 in baking dish with ½ tablespoon extra virgin olive oil. Add vegetables and drizzle 1 tablespoon extra virgin olive oil.
• Roast for 30 to 40 minutes, until tender with slightly charred edges.
• Meanwhile, cook pasta according to package instructions, minus 1 to 2 minutes, until al dente.
• Transfer roasted bell pepper, tomatoes, and onion to high-speed blender. Squeeze roasted garlic from skins into blender.
• Add silken tofu, soaked cashews, Italian seasoning, paprika, and 8 fl oz (240 ml) water. Season with salt and pepper. Blend until completely smooth and creamy.
• Pour sauce into saucepan to heat through. Fold in cooked pasta. Serve garnished with fresh herbs and red pepper flakes.