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Get your pasta on to boil in a pan of salty water.
In the meantime - blend the tofu, peppers, sun dried tomatoes, tomato purée, spices (see ingredients), vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin.
Transfer the sauce into a pan and warm through on a low-medium heat. Add a splash of your pasta water to the sauce to thin further and emulsify.
Once al dente, drain your pasta and transfer it straight into the pan with your sauce.
Gently toss the pasta in the sauce until fully coated. I like to top mine with some breadcrumbs and parsley, but do as you please!