Cut the bell pepper in half lengthwise. Discard the seeds and membranes.
Place pepper halves, skin side up, on a foil-lined baking sheet. Flatted the pepper halves with your hand.
Broil for 10 minutes or until blackened. Instantly place bell pepper in a zip-log plastic bag and seal, or place in a bowl and cover with kitchen towel until cooled. Let it sit for 10 minutes. Remove and peel the skin off.
To Prepare the Dish:
Set the pasta to boil in a pot of water with salt and oil (enough salt such that it tastes like salty water, and just a small amount of oil to keep the pasta from sticking). Stop cooking the pasta 1 minute before al dente.
Blend the tomatoes and roasted red peppers until they are silky smooth. Set aside.
Heat some olive oil in a non-stick pot at medium heat. Add the onions and saute until translucent. Add the garlic and herbs and saute for 1-2 minutes. If using, add red crushed peppers and combine.
Add the zucchini and saute until it is wilted. Add the tomato red pepper puree and let it simmer for 15-20 minutes, covered. Season with salt and pepper to taste.
Add the pasta to the sauce and combine. Heat the pasta mixture until the pasta is al dente (another minute or two).
Transfer the pasta to a baking dish. Sprinkle the vegan shredded cheese over the top (or omit). Top with the breadcrumb mixture if using (note: add just enough olive oil to coat the breadcrumbs so that they toast well in the oven). Broil on LO until the cheese is melted and/or breadcrumbs are golden brown.
Garnish with freshly chopped parsley and some freshly ground black pepper Serve immediately!
To Make Seasoned Breadcrumbs - combine plain bread crumbs with salt, garlic powder, paprika, and Italian dried seasoning. Combine with a drizzle of olive oil.For vegan cheese