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Preheat the oven to 425°F.
Roughly chop the bell pepper, and peel and cube the sweet potato.
Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. Bake for ~25 minutes or until lightly browned.
Cook pasta according to directions, reserving 1 cup of pasta water.
In a blender or food processor, combine the cooked pepper and potato, along with the tofu, nutritional yeast, sun-dried tomatoes, garlic, salt, and ½ cup of pasta water. Puree until smooth. Test the sauce and add more salt or pasta water to achieve desired taste and consistency.
Add the sauce to the drained pasta and enjoy!