Preheat your oven to 400°F (200°C). Cut the peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast for about 25-30 minutes or until the skins are blistered and blackened.

Once the peppers are out of the oven, cover them with aluminum foil for 10 minutes to steam off the skins. After cooling, peel away the skins.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute), being careful not to let it brown.

In a blender, combine the peeled roasted peppers, sautéed garlic, and heavy cream. Blend until smooth. If needed, add a splash of pasta water for a thinner consistency.

Cook your pasta according to package instructions until al dente. Reserve some pasta water, drain, and then return the pasta to the pot.

Pour the creamy sauce over the pasta, mixing well to coat. If it seems too thick, add a bit of reserved pasta water to reach your desired consistency.

Stir in the Parmesan cheese (if using) and season with salt and pepper to taste. Garnish with fresh basil leaves before serving.