Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, according to package instructions. Drain the pasta once cooked, but do not rinse.
Blend the Sauce: In a blender, combine the roasted red peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt. Blend on high for 45 to 60 seconds until everything is smooth and creamy.
Simmer the Sauce: Pour the blended sauce into a large pot or saucepan over medium heat. Bring it to a gentle simmer, stirring frequently. Let it cook for about 5 to 7 minutes until it thickens slightly and bubbles up.
Combine Pasta and Sauce: Add the cooked pasta to the pot with the sauce. Use a spoon or tongs to gently mix everything together. If the sauce seems too runny, allow it to sit for an additional 3 to 5 minutes to absorb more of it.
Serve and Garnish: Transfer the Roasted Red Pepper Pasta into serving bowls. Top with fresh basil and additional chili flakes if desired. Serve warm and enjoy the delightful flavors!
