Heat the oil in a small pan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
Transfer the onion and garlic to a high-speed blender. Add the silken tofu, roasted red peppers, oat milk, lemon juice, paprika, nutritional yeast, and Italian herbs.
Blend on high until completely smooth and creamy. Season with salt and pepper to taste.
Pour the sauce into the pan and warm gently over low heat.
Toss with hot, cooked pasta and serve immediately.
