Step 1

Preheat the oven to 200C/400F.

Step 2

Cut the storks off the peppers, deseed and cut into 1 inch pieces.

Step 3

Place on a roasting tray with a glug of oil and salt and pepper. Place in the oven for 20-25 minutes.

Step 4

The peppers are done when they are starting to char and are soft.

Step 5

Place in a food processor with the garlic and sundried tomatoes. Blitz until finely chopped.

Step 6

Add the sundried tomato oil, cream cheese, and basil. Blitz again. Taste and season with salt and pepper.

Step 7

Boil some salted water and cook the pasta according to packet instructions. Before draining, reserve 1/2 cup pasta water.

Step 8

Place the pasta back into the saucepan, add the sauce and stir. Then add 1/4-1/2 cup of the pasta water.

Step 9

Serve with some vegan parmesan, chilli flakes and extra basil and sundried tomatoes!