3 whole red bell peppers
1 onion (finely diced)
2 garlic cloves (minced)
Fresh herbs for garnish (finely minced)
Cheese for garnish (shaved or grated)
2C. Any pasta
Roast red peppers, peel the charred skins from the peppers, then run your knife along the inside to scrape out the seeds and puree.
Cook the pasta in boiling water untill al dente.
In a skillet, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt and pepper according to taste.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped herbs & cheese.