Creamy Roasted Red Pepper Pasta

STEP ONE: Roast the red peppers. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Wash the bell peppers and place them onto your prepared baking sheet. Roast for 25-30 minutes or until soft and charred. While they're still hot, place them into a ziplock bag to steam so it'll be easier to remove the skin. After 10 minutes, peel off the skin and cut them into strips or cubes.
STEP TWO: Sautee the onion and garlic. In a large skillet over medium heat, heat the oil until hot, then add in the onions and garlic, season with salt and pepper and sautee until soft and fragrant (about 3-4 minutes).
STEP THREE: Make the sauce. In a food processor, combine the sauteed onions and garlic with the roasted peppers, milk, parmesan cheese (or nutritional yeast), flour (or cornstarch), oregano, paprika, and red pepper flakes. Blend until completely smooth.
STEP FOUR: Cook the pasta in salted boiling water until al dente, following package instructions. Drain, drizzle with olive oil and toss to keep it from sticking and drying out, then cover and set aside.
STEP FIVE: Cook the sauce. Transfer the sauce to a skillet over medium heat and allow it to reach a simmer, then reduce heat to low and continue simmering until the sauce has thickened. Once thickened, toss in the cooked pasta and serve immediately topped with extra parmesan cheese, black pepper, or red pepper flakes, if desired.