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Bring a large saucepan of salted water to the boil for the pasta. Once boiling, add the pasta and stir. Reduce the heat to a simmer for 8–10 minutes and cook the pasta until al dente, or according to the packet instructions.
Meanwhile, add the oil to another large pan over a medium heat, throw in the chopped onion and gently fry for 5–10 minutes, or until softened. Add the garlic and cook for a minute or two.
Add the chopped peppers, butter beans, chilli flakes, oregano and vegetable stock. Bring to a simmer, heating through for around 5 minutes.
Add the lemon zest and juice, then transfer the sauce to a blender with the silken tofu and blitz until smooth. Alternatively, use a handheld blender. Return the sauce to the pan.
Once the pasta is ready, drain, saving a ladleful of the pasta water. Add the pasta and pasta water to the sauce and mix through. The pasta is perfect as it is, or with a yummy sprinkle of nutritional yeast or vegan cheese.