Roast the red peppersHeat oven to broil and rub 1 tablespoon olive oil over each pepper.. Roast red peppers on a baking sheet until charred, flipping every few minutes – about 10-12 minutes. Remove from oven and cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside*If using 16oz jar red pepper skip this step Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside
While the red peppers are roasting, bring 2 tablespoon olive oil in a large skillet to medium heat.
Add onions and garlic and sauté until golden brown and soft – about 4-5 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed onions and garlic to blender with cooked roasted peppers, Italian seasoning, tomato sauce, vegetable stock, coconut cream, nutritional yeast, cornstarch, salt, and pepper. Blend until creamy and smooth, taste and adjust seasonings as needed.
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat
Adjust seasonings if needed. Stir in Parmesan until melted, about 2 minutes. Stir in basil.
Serve with vegan garlic bread or garlic knots.