This luscious roasted red pepper pasta is made with a creamy sauce that's super easy to make and loaded with flavor. Perfect for a weeknight dinner!
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the cooked pasta into a colander and return it to the pot. Toss the pasta with a dash of olive oil to prevent sticking.
Place the peppers and coconut milk into a blender or food processor bowl and blend until smooth.
Coat the bottom of a large skillet with the olive oil. Place the skillet over medium heat.
Give the oil a minute to heat up, then add the onion. Cook the onion, stirring frequently, until it begins to soften and brown, about 5 minutes.
Add the garlic and cook for about 1 minute more, until very fragrant.
Stir in the blended pepper mixture, along with the sugar and red pepper flakes. Raise the heat and bring the sauce to a simmer.
Let the sauce simmer for about 10 minutes, until thickened slightly.
Remove the skillet from the burner and season the sauce with salt and pepper to taste.
Pour the sauce over the pasta and toss to coat.
Divide onto plates and sprinkle with basil or parsley. Serve.