Heat oven to 425°F (220°C). Line a sheet pan.
Cut peppers into thick strips, remove seeds. Add peppers, tomatoes, onion, and garlic to the pan.
Drizzle with 3 tbsp olive oil. Season with smoked paprika, red pepper flakes, 1 tsp salt, and black pepper. Toss well.
Roast for 20–25 minutes, until tomatoes burst and peppers slump with charred edges.
While veggies roast, bring a large pot of salted water to a boil. It should taste like the sea.
Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
Transfer roasted veggies and all pan juices to a blender. Add 1–2 tablespoons pasta water to loosen.
Blend until silky and smooth. Taste and adjust salt, pepper, and heat.
Return pasta to the pot. Pour in the sauce and toss over low heat.
Add splashes of pasta water as needed to make it glossy and clinging.
Finish with 1 tbsp olive oil, 1 tbsp lemon juice, and chopped herbs.
Top with vegan parmesan or nutritional yeast if you like. Serve hot.
