1

Gather ingredients. Preheat your broiler to "Hi". To make the Roasted Red Pepper Sauce: Dice the onion. Halve and seed the bell peppers.

2

In a metal baking pan, layer the ingredients for the sauce: the garlic, almonds, and red chili flake on the bottom. Then cover these with the onion and the red bell peppers. Be sure not to use a glass pan -- the heat of the broiler might make it explode.

3

Make sure the pepper skins are up and the garlic is completely covered. Add enough water to cover the bottom of the pan, about 1/2 cups. Place under the broiler for 12-15 minutes.

4

When the bell peppers are well-charred, remove from the oven.

5

Immediately cover the roast ingredients with a baking sheet, foil, or another "lid". This will allow the peppers to steam, making them easier to peel later.

6

While the roasted peppers mix cools, bring a large pot of water to a rolling boil.

7

Add the pasta shells and cook according to the package directions, about 8-10 minutes, just shy of done.

8

Drain and rinse the beans.

9

When the peppers are cool enough to handle, peel off and discard the skins.

10

Place the peeled peppers and the rest of the roasting mix into a blender (the onion, garlic, almonds, red chili flake, and any roasting liquid). Add 2 tbsp. of the almond milk, the nutritional yeast, and salt.

11

Puree until smooth and creamy. This might take a couple of minutes, depending on how soft your almonds were. Add more almond milk, as needed, to reach a smooth, pourable consistency.

12

When the pasta is almost done, it is ready. Reserve about a cup of the pasta cooking liquid.

13

Drain the pasta.

14

In the same pot used to boil the pasta, combine the sauce and the beans. Bring to a simmer for about 3-5 minutes.

15

Add the pasta and cook just until hot and done, about 2 minutes or so.

16

Serve immediately.