Preheat the oven to 450°F. Add whole bell peppers, garlic, and roughly chopped onion to a large baking sheet. Roast for 30-35 minutes until peppers are very soft and charred all over.

Transfer peppers to a cutting board. Use a paper towel to carefully hold the pepper while peeling off the skin using a fork (discard skin). Cut peppers in half. Carve out the inner white lining and seeds. Transfer to a blender along with garlic flesh and onion. Blend with 1 cup vegetable broth, coconut milk, and basil until creamy. Set aside.

In a medium heavy-bottomed pot, heat oil over medium-high. Add vegan sausage and a pinch of kosher salt. Saute for 3-4 minutes until browned. Stir in miso paste, paprika, and 2 tbsp veg broth to break up miso. Stir in bell pepper mixture. Season with ~1 tsp kosher salt and ½ tsp freshly cracked black pepper. Bring sauce to a low boil, cover, then lower the heat to simmer for 15 minutes.

While sauce is simmering, prepare the breadcrumbs. Melt butter in a large skillet, then scatter over breadcrumbs and fresh thyme in an even layer. Toast until golden brown, stirring frequently. Set aside.

Cook the pasta according to package directions. Drain and add to the pot with the sauce. Stir to fully coat. Stir in peas and cook until they're heated through. Season with more salt and pepper, if desired. Finish with lemon juice.

Serve pasta with toasted breadcrumbs, fresh basil, and freshly cracked black pepper.