Roast the vegetables

• Place the red pepper halves, onion halves and garlic clove on a baking tray.
• Drizzle with oil and season with salt and pepper.
• Roast at 200 °C until soft and slightly charred.

Blend the sauce

• Transfer the roasted vegetables to a blender.
• Add the tomato paste, tahini, salt, pepper and Italian herbs.
• Pour in the pasta water and blend until smooth, adding a squeeze of lemon if you like.

Cook the pasta

• Cook the pasta in salted water until al dente, keeping some of the cooking water.

Combine and serve

• Toss the pasta with the sauce in a pan until coated.
• Serve with vegan Parmesan.