Step 1

For the Roast Veggies:

Step 1

Preheat oven to 400°F / 200°C

Step 2

Toss cherry tomatoes, red bell pepper, chopped onion, garlic, dried oregano, and a pinch of salt and pepper or chili flakes with olive oil

Step 3

Roast in the oven for 20-25 minutes until veggies are softened and slightly caramelized.

Step 4

For the Blend Sauce:

Step 1

Allow roasted veggies to cool. In a blender, combine roasted veggies, a handful of fresh basil, vegan ricotta or cream cheese, vegan parmesan, and a drizzle of olive oil.

Step 2

Blend until smooth, achieving a creamy consistency.

Step 3

For the Cook Pasta:

Step 1

Cook pasta in salted water until al dente.

Step 2

Reserve about 1 cup of pasta water before draining.

Step 3

For the Combine and Heat:

Step 1

In a pan, heat the blended sauce over medium heat.

Step 2

Add the cooked pasta to the pan along with a splash of reserved pasta water.

Step 3

Stir well to coat the pasta with the sauce and warm it through.

Step 4

Adjust the consistency of the sauce with reserved pasta water. Customize the spice level with black pepper or chili flakes.