Preheat the oven to 425°F (220°C). Halve the bell peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until charred.

While the peppers roast, heat olive oil in a skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.

Once the peppers are cool, blend them with sautéed garlic, heavy cream, salt, and pepper until smooth.

Cook spaghetti in salted boiling water until al dente (about 8-10 minutes). Reserve some pasta water before draining.

In the pot, combine drained spaghetti with the creamy sauce over low heat. Toss gently and add reserved pasta water if needed.

Stir in Parmesan cheese and chopped basil before serving.