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1
Preheat your oven broiler. Line a baking sheet with aluminum foil.
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2
Toss your peppers in vegetable oil, coating them evenly. Place them on the foil-lined baking sheet and position it on the highest rack in your oven. Broil the peppers until they are soft and blackened in spots, turning them regularly with tongs (every five minutes or so). Remove them from the oven and place them in a closed paper bag or covered dish to cool.
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3
While the peppers are cooling, cook the pasta according to the package directions. Drain thoroughly.
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4
While the pasta is cooking, spray a large pan or Dutch oven with low-fat cooking spray. Add the onion and mushrooms and saute until tender (about 10 minutes). Add the spinach and saute until wilted (about 2 minutes).
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5
When the peppers are cool enough to handle, pull out their stems, remove their seeds and veins, and peel off their skin. Add the peppers to a blender or food processor, along with the pumpkin seeds, garlic, lemon juice, ketchup, and cayenne pepper. Blend the mixture until smooth. If it is too thick for sauce, add some of the pasta-cooking water or vegetable broth to thin it.
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6
Combine the sauce with the cooked pasta, sauteed vegetables, and rinsed white beans. Heat the mixture over medium-high heat, stirring constantly, until it is warm enough to serve (about 3 minutes).
