Roast red peppers in the oven for 30 minutes at 260 C. Cover in foil to steam for 10 minutes. Remove the peel, stem, and skins and set aside.
Meanwhile, sauté onion and garlic in a skillet over medium heat for 4 minutes until golden—season and stir with salt and pepper.
Boil pasta as per instructions and add a hint of olive oil.
Blend roasted peppers, sautéed onions and garlic, milk, chili flakes, yeast, and cornflour. Season with the same seasonings as per taste.
Blend until creamy and cook in a skillet over medium heat to thicken the sauce. Once it simmers, lower the heat, leaving it on a simmer.
Toss noodles with a hint of olive oil, seasonings, and lastly, add the thick sauce. Mix and coat well.
Garnish with cheese, chili flakes, and fresh herbs.