First, set the oven to 400 degrees. Chop all the veggies, and toss in 1 teaspoon of olive oil. Transfer to a parchment lined baking sheet, and sprinkle with ½ teaspoon salt.Once the oven is at temperature, place the veggies in and roast for about 15 to 20 minutes. You want some char, and a little blistering on the peppers. Keep an eye on them while you prepare the rest of the ingredients, and remove them as soon as they are done. Set aside. Next, cook the pasta according to the package directions.
While the pasta cooks, start the pasta base. Heat a large dutch oven or cast iron skillet over medium-low heat. Add 2 tablespoons of vegan butter to the pan. Add the garlic and let sizzle for about 30 seconds. Add the caramelized onions if using, and then deglaze the pan with the white wine making sure to scrape the bottom of the pan with a wooden spoon. When the pasta is done, reserve 1 cup of the pasta water, and drain. Add the reserved pasta water to the pan with the onions and garlic and let reduce for a minute or two. Add the cooked pasta to the pan, toss, and cover. Make the Basil Ricotta - Add the soaked cashews, water, salt, lemon, and basil to a high-speed blender and blend until completely smooth. Place the block of pressed extra firm tofu into a medium-sized bowl. Pour the cashew and basil mixture over the tofu, and smash gently with a fork until it is lumpy but well combined. Stir in the parmesan if using, and season with salt and pepper. Add the roasted vegetables and 1/2 a cup of the basil ricotta to the cooked pasta, garlic and onions. Stir together well.
To serve, dish a portion out and add a big spoon of the ricotta right on top. Add sliced vegan Italian sausages if using, and garnish with fresh basil and lots of Franks hot sauce. Enjoy!
