Start by getting a pot of water onto boil, add a generous pinch of salt, once boiling add the pasta and leave to cook for around 7 minutes
To a blender add the roasted peppers, oil, dried herbs, salt, pepper, nutritional yeast, tomato puree and smoked garlic cloves and blend, note if the texture is really thick, add a tbsp of water to loosen
Add the roasted pepper mix to a large pan and heat until simmering, keep stirring to make sure the ingredients cook and don't burn to the pan, then add in a ladle full of pasta water (I usually add around 180ml) and stir in the vegan cream
Test the pasta is cooked aldente then drain off the remaining water and add to the pot, mix together, taste test, adding a little more seasoning if needed then top with the chopped fresh basil and enjoy