Penne with Roasted Red Peppers and Zucchini

Ingredients

 * 2 medium red bell peppers
 * 1 tbsp olive oil
 * 2 cloves garlic, sliced
 * 1 small onion, chopped
 * 1 medium zucchini, halved lengthwise and sliced 1?4-inch thick
 * 1 tbsp balsamic vinegar
 * 10 fresh basil leaves, cut into thin strips
 * 1 cup low-sodium vegetable broth
 * 1 tsp tomato paste
 * ¼ cup plain soy milk
 * 8 oz penne

Directions

 * 1) Place red peppers on top of gas burner or under broiler 4 to 5 minutes, turning as skin blackens.
 * 2) Remove and place in paper bag until cool.
 * 3) Peel off charred skin and discard seeds.
 * 4) Cut peppers into thin strips; set aside.
 * 5) Bring large pot of water to a boil.
 * 6) Meanwhile, in large deep skillet, heat oil over medium heat.
 * 7) Add garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
 * 8) Add reserved peppers and cook, stirring often, 4 to 5 minutes.
 * 9) Add zucchini, vinegar and basil.
 * 10) Cook, stirring often, 2 to 3 minutes.
 * 11) Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes.
 * 12) Stir in soy milk and simmer gently.
 * 13) Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
 * 14) Cook pasta until just tender, about 10 minutes.
 * 15) Drain well.
 * 16) Season sauce to taste with salt and freshly ground pepper.
 * 17) Add pasta and toss to coat.
 * 18) Serve hot.