Protein Pasta Sauce

Preheat the oven to 360 degrees F. Remove the bell pepper stem and seeds, chop it and the onion into 6 wedges, quarter the tomatoes, and cut the top off the head of garlic. 2. Grease a 13x9-inch dish with olive oil, spread the veggies within and drizzle with a little more oil. 3. Roast the veggies for 30-40 minutes until tender with slightly charred edges. 4. Meanwhile, cook the pasta according to package instructions, minus 1-2 minutes, until al dente. 5. Transfer the bell pepper, tomatoes, and onion to a high-speed blender, squeeze the roasted garlic from the skins into the blender, and add the silken tofu, cashews, seasonings, and water. 6. Blend on high speed until the sauce is completely smooth and creamy. 7. Taste and adjust seasonings, then transfer the sauce to a saucepan, heat, fold in the cooked pasta, and serve garnished with fresh herbs and red pepper flakes.