This simple roasted red pepper sauce will satisfy all your saucey pasta cravings!
Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce.
Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about 1/4 C of vegetable stock to deglaze the pan.
Add this mixture to a blender along with another 1/4 cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth.
Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute.
Top with extra ground pepper and vegan parmesan if desired. Serve immediately!