Instructions: Preheat the oven to 190C/375F/gas 5 and line a baking sheet with foil.

Place the peppers on the prepared baking sheet leaving a little space between them and roast for 30-35 minutes turning them over once halfway.

Take the peppers out of the oven let them cool a little and then peel them discarding tops white pith and seeds as you go.

Slice the pepper flesh in thin strips and set aside.

Heat the oil in a large frying pan and saute the garlic in it until aromatic.

Add the peppers and saute for 34 minutes to coat them in the oil and garlic.

Sprinkle in some seasoning and remove from the heat.

Place half of the pepper mixture in a food processor add the cream or fromage frais and process until smooth.

Towards the end of the pepper cooking time bring a large saucepan with plenty of water to the boil.

Add a little salt and cook the pasta until just al dente.

Drain reserving a cupful of the liquid and place the pasta back in the saucepan.

Dilute the smooth pepper sauce with 3 tablespoons of the cooking liquid and pour the light pink sauce over the pasta.

Heat up the remaining peppers in the frying pan add the basil and toss around for a few seconds only until it looks a little wilted.

Empty the contents of the pan into the pasta and toss with a fork to coat all the strands with the sauce.

If it appears too dry add a little more of the pasta liquid.

If you have opted for the whole roast cloves of garlic this is the moment to add in their pulp simply squeezing each clove.

Serve immediately with a bowl of cheese on the table.

For a rather rich addition roast a respectable amount of whole garlic cloves about 15 wrapped in foil in the oven with the peppers for 40 minutes and then squeeze the delicious roast garlic pulp out of each clove over the pasta.

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