Using a steamer basket, steam red pepper over boiling water for 10 minutes or until softened. Allow to cool for 5 minutes. While the red pepper is cooling, fill a large stock pot halfway and place it on the stove over high heat. You'll use this boiling water for the pasta in step 5. If preferred, season the water with a little salt.

Using a food processor or blender, puree your softened pieces of red pepper.

Because we are making a sauce, let's refine it one more time by pushing your processed red pepper puree through a mesh strainer into a large bowl.

Now, whisk in all remaining ingredients except for the basil and pasta. Stir in the basil.

In your stock pot, boil pasta for 5 minutes or until al dente. Meanwhile, pour your red pepper sauce into a large skillet. Warm the sauce over very low heat, stirring regularly.

Using a pair of tongs, pull the al dente pasta from the boiling water and pile it into the sauce in the skillet. Don't worry if you carry some of the water into the sauce, as the starch from the pasta water will improve the texture of the sauce. Turn off the heat and mix thoroughly.

Dinner's ready! Garnish your creamy red pepper pasta with fresh basil, fresh cracked pepper and non-dairy parmesan.