Creamy, easy, and so delicious. This ultra creamy roasted red pepper pasta requires minimal ingredients, super simple, and will surely satisfy your weeknight pasta cravings.
Preheat the oven to 425 degrees. On a baking sheet, roast bell peppers for 30 min. until charred and soft. Using a paper towel to carefully hold the peppers, peel off the skin using a fork. Cut them in half. Carve out the inner white lining and seeds. Transfer to a blender and blend with ½ cup vegetable broth and tomato sauce. Set aside.
In a medium pot, heat oil over medium heat. Add garlic, onion, vegan sausage, and a pinch of salt. Saute for 3-4 min. until onion is translucent and soft. Stir in miso paste and paprika. Cook for an additional 3 minutes. Add a tbsp or two of vegetable broth to deglaze the pan if needed.
Pour in bell pepper mixture into the pot along with vegan yogurt. Stir to combine. Season with salt and pepper. Bring sauce to a low boil, cover, then lower the heat to simmer for 15 min.
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 needed. Finish with juice from ½ lemon.
Serve with fresh, chopped chives and black pepper.