Preheat the oven to 200°C (390°F).
Slice the bell peppers in half and remove the core and seeds. Brush them with olive oil on both sides, place on a flat baking sheet lined with parchment paper, and roast for 20 minutes. (Don’t turn off the oven yet!)
After about 20 minutes of roasting, add the unpeeled garlic cloves to the baking sheet. Continue roasting for another 20 minutes, until the peppers and garlic are slightly browned and soft.
Meanwhile, cook the pasta according to the package instructions.Drain, but reserve about 1 cup of the cooking water – you’ll need it for the sauce.
Transfer the roasted peppers to a blender.Peel the garlic cloves and add them to the blender as well.Add the vegan goat cheese, miso, paprika, chili flakes, Italian seasoning, dried basil, salt, and black pepper to taste.Blend until smooth and creamy.
Transfer the sauce to a wide skillet or wok and heat over medium-low heat, stirring gently.Gradually add the reserved pasta water until the sauce reaches your desired consistency.Taste and adjust seasoning if needed.
Add the cooked pasta to the skillet and toss to coat evenly.Serve with vegan parmesan and fresh basil – and dig in!
