Red Pepper Pasta

1: Roughly chop the onion and red bell peppers, and cut the top off the garlic head.

2: Transfer the chopped ingredients to a baking sheet and drizzle with avocado, salt, and pepper.

3: Roast the vegetables for 25 minutes at 400ºF.

4: Transfer the roasted vegetables to a blender and add the soaked sun-dried tomatoes, nutritional yeast, and plant milk.

5: Blend on high speed until smooth.

6: Heat some of the sauce in a skillet with the pasta water and noodles.

7: Mix until combined.

8: Top with fresh basil and vegan parmesan, then serve and enjoy.