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In a skillet, heat the olive oil and sauté the diced shallot and minced garlic until they become fragrant.
In a blender, combine the silken tofu, plant-based milk, lemon juice, Italian seasoning, garlic powder, nutritional yeast, salt, and pepper. Blend until the mixture is smooth.
Cook the pasta according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and return it to the skillet.
Pour the blended sauce over the cooked pasta and mix everything together thoroughly.
Add the drained roasted red peppers to the pasta and sauce, stirring well to combine.
Serve the dish immediately.