Roast the vegetables

• Heat the oven to 200 °C.
• Arrange the red bell peppers, onion and garlic cloves on a baking tray, drizzle with olive oil and season with salt.
• Roast until the peppers are soft and lightly charred.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Blend the sauce

• Transfer the roasted peppers, onion and garlic to a blender.
• Add the tomato paste, smoked paprika, chili flakes, plant-based milk, nutritional yeast, salt and black pepper.
• Blend until completely smooth.

Simmer the sauce

• Pour the blended sauce into a frying pan with the olive oil.
• Simmer gently, stirring, until thickened and heated through.

Combine and serve

• Toss the drained pasta with the sauce, loosening with a splash of cooking water if needed.
• Serve topped with fresh basil leaves.