Drizzle the red pepper, onion and garlic with oil, salt and pepper.
Roast at 200C/400F for 20mins.
Add the roasted vegetables to a blender.
Add the tahini, tomato paste, salt, pepper and Italian herbs.
Add a few ladles of pasta water and optional lemon juice.
Blend until smooth.
Cook the pasta al dente.
Combine the pasta and the sauce in a pan and serve with vegan Parmesan.
