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Preheat the oven to 220 °C (425 °F).
Peel the onion and garlic cloves. Cut the peeled onion in quarters but leave the garlic cloves whole. Cut the peppers in half and remove the seeds. Rinse and drain the peppers, then cut into strips.
Arrange the prepared vegetables (peppers, onions, and garlic) on a baking sheet and drizzle with a little oil. Roast in the oven for about 20 minutes, or until the skin blackens.
Meanwhile, in a large pot of salted water cook the pasta according to the package instructions until al dente. Then drain the cooking water and toss with a little olive oil to prevent the pasta from sticking as needed.
Place the roasted vegetables along with the non-dairy milk, cashew butter, tomato paste, nutritional yeast flakes, salt and a pinch of pepper or chili in a blender and blend until smooth and creamy (or use an immersion stick blender to purée the veggies).
Transfer the red pepper sauce into a skillet or saucepan and bring to the boil. Simmer until the sauce is thickened to desired consistency. Taste and adjust seasonings or add more non-dairy milk to thin as needed.
Add the cooked pasta to the sauce and toss to coat. Garnish with fresh parsley, toasted peanuts and vegan parmesan as desired. Enjoy!